Buttery Lemon Orzo Salad with Spring Vegetables
Buttery Lemon Orzo Salad with Spring Vegetables
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![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.
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