Buttery Lemon Orzo Salad with Spring Vegetables
Be the first to rate this
![Preparation time]()
Prep time30 min![Ready in]()
Ready in![Servings]()
Portions6
Ingredients
- 8 ounces dry orzo pasta
-
1 tablespoon Country Crock® Original Spread
![Original Spread]()
- sea salt
- 1 can chickpeas, drained
- 1 medium carrot, peeled and shredded
- 4-5 radishes, shredded
- 1/4 chopped fresh herbs, such as dill, mint, and tarragon
Lemon dressing:
- fresh lemon zest from 1 lemon
- 1/4 cup fresh lemon juice
-
2 tablespoons Country Crock® Original Spread, melted
![Original Spread]()
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 2 garlic cloves, pressed
- 1/4 teaspoon fine sea salt
- freshly ground black pepper, to taste
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Cook the orzo in a large pot of salted boiling water. Drain and immediately transfer to a large mixing bowl and toss with 1 tablespoon Country Crock®. Add carrots, radishes, and herbs to the bowl and stir gently.
- In a separate smaller bowl, combine all of the dressing ingredients and whisk thoroughly. Pour dressing over orzo and vegetable mixture and stir well.
- Salad can be served warm or cold.
Tell us what you think below
Please enter your feedback before submit
You have already submitted your review, please change something to update.
Please enter your feedback below 500 characters
Error in submitting your feedback, please try later.
Nothing to add, thanks!
Thanks for sharing your feedback!
This pop-up will close automatically
