Lemony Leek Salad
From midgelet 14 years agoIngredients
- 2 large leeks shopping list
- 1 pound broccoli shopping list
- 2 tablespoons olive oil shopping list
- juice and zest of 1 Meyer lemon shopping list
- 1/2 teaspoon salt shopping list
- 12 ounces orzo pasta shopping list
- 4 cups fresh spinach leaves, baby spinach preferred, stems trimmed shopping list
- Dressing shopping list
- 3 tablespoons lemon juice or red wine vinegar shopping list
- 2 tablespoons olive oil shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon minced garlic shopping list
- 1/2 cup crumbled feta cheese shopping list
How to make it
- For the salad:
- Cut the green leaves off of 2 large leeks and discard.
- Cut an "X" into the stem of each leek and rinse well to remove silt and sand.
- Trim the bottom of the leeks.
- Cut the leeks into 2-inch pieces.
- Slice each piece in half.
- Cut the halves into thin julienne strips.
- Trim the bottom of broccoli.
- Cut the broccoli heads from the stems and separate the heads into florets.
- Peel the stems and slice them into half-inch pieces.
- Toss the leek and broccoli pieces with 2 tablespoons of olive oil, lemon zest and salt, and place on a baking sheet.
- Roast at 400 degrees, stirring several times, until the vegetables are tender and lightly browned, about 50 minutes.
- Drizzle the vegetables with lemon juice and roast an additional 5 minutes.
- Meanwhile, cook the orzo in boiling water until tender, 9 to 10 minutes.
- Drain and rinse.
- Soak and rinse spinach leaves.
- For the dressing:
- Combine 3 tablespoons lemon juice or vinegar, olive oil, salt and garlic.
- When the vegetables are done roasting, toss them with the pasta and spinach.
- Add dressing to taste and top with crumbled feta cheese.
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