With spring just round the surroundings, I can't help
craving green bowls like this orzo salad chock full of spinach and crunchy
vegetables. Thanks to light and lemony vinaigrette and a dose of protein from
broiled shrimp, it's a wholesome and hearty serving of food. Although many
people believe of salad as an edge bowl, it is so exciting and flavorful it
stands alone. Get the uncomplicated recipe after the break.
Components
* 1/2 cup orzo* 4 cups spinach, thinly divide
* 10 medium radishes, quartered
* 1 little cucumber, peeled, seeded and diced
* 1/2 red onion, quartered and finely divide
* 1/4 cup pitted oil-cured olives, cut up
* 1/2 cup crammed fresh mint, cut up
* 1/2 cup crammed new parsley, cut up
* 1/3 cup plus 2 tablespoons new lemon juice extract
* 1/3 cup in addition to 2 tablespoons extra-virgin olive oil
* recently ground pepper
* 1 pound intermediate shrimp, peeled and divined
* 1/2 cup crumbled feta cheese
* Kosher saline