Tuscan Risotto Feta Salad

20 min

4-6 servings

Thank you, Krista Hennigar, for this fresh take on serving Tuscan Herb Risotto! Prep risotto ahead and cool it in the fridge the day before, then when you’re ready to serve, assemble the salad. This will ensure those greens stay fresh and vibrant. For a complete meal, simply top with your choice of cooked, lean protein—try chicken, beef, or tofu!

Ingredients

  • 1 pkg Tuscan Herb Risotto Mix
  • 2 1⁄2 cups hot water
  • 1 tbsp butter
  • 12 cherry tomatoes
  • 2 green onions
  • 1 red or yellow bell pepper
  • 6 cups baby spinach
  • 1 cup crumbled feta cheese
  • 2-3 tbsp balsamic vinegar

Preparation

  1. In Round or Multipurpose Steamer, stir mix with hot water. Cover; microwave on high 17 min, or until tender. Remove from microwave; stir in butter. Cover; let stand 3 min, or until excess liquid is absorbed. Set aside to cool.
  2. Meanwhile, chop tomatoes, green onion, and pepper.
  3. Lay spinach on a large serving plate. Top with chopped tomatoes, pepper, and cheese.
  4. Top with cooled risotto, green onion, and olives, if desired. Drizzle with vinegar and serve.

Nutritional Information

Per serving: Calories 300, Fat 14 g (Saturated 8 g, 0.2 0 g), Cholesterol 45 mg, Sodium 630 mg, Carbohydrate 33 g (Fiber 6 g, Sugars 8 g), Protein 13 g.

Tips

Swap spinach for your favourite leafy greens.

For extra flavour, swap balsamic vinegar for prepared Balsamic Vinaigrette Dressing.