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Lemon orzo summer salad recipe

Makes 4 servings



  • 1 cup uncooked Orzo
  • 1 cup cucumber, chopped
  • 1 cup spinach, chopped
  • 1 cup fresh sweet corn cut off the cob
  • ½ cup feta cheese


  • ¼ cup olive oil
  • ¼ cup lemon juice
  • ¼ cup fresh dill, chopped
  • ¼ cup green onions, chopped
  • Salt & pepper, to taste


Cook orzo according to package directions.

Heat a large skillet over medium heat with non-stick spray. Add the garlic and corn; sauté for a few minutes until corn is bright yellow.

Toss all salad ingredients in a bowl. Whisk the dressing ingredients together and pour over; stir to combine. Can be served hot or cold.

Nutrition analysis per serving: 370 calories, 18 g fat, 10 g protein, 42 g carbohydrate, 1 g fiber, 200 mg sodium

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