If you’re looking for a recipe to get you inspired for spring, I got you! 🍋🌷🐰 When I first made this recipe I ate it everyday for lunch for like four days straight and it never got old. It holds really well so it’s great for meal prep with some grilled chicken or shrimp. The dressing is delicious no matter what you put it on, so keep it on hand to spruce up any salad! Ingredients: 8 oz uncooked orzo 1 cup peas, defrosted if frozen 1 1/2 cups asparagus, chopped 4-5 cups arugula, roughly chopped 3 tbsp basil, chopped 3 tbsp mint, chopped 4 oz feta cheese, crumbled Salt & pepper to taste Crispy Shallot Vinaigrette: 1/3 cup olive oil 1 large shallot or 2 small shallots, peeled and thinly sliced 2 tbsp red wine vinegar 1/2 lemon juice and zest 1 tsp honey 1/2 tsp dijon mustard Salt and pepper to taste Instructions: For the Crispy Shallot Vinaigrette, heat the olive oil in a skillet over medium heat. Add the shallots and stir until they’re golden brown, taking care not to burn them. A...