Guest guest Posted May 4, 2000 Report Share Posted May 4, 2000 * Exported from MasterCook * Lemony Orzo Salad Recipe By : Cooking Light, March 2000 Serving Size : 6 Preparation Time :0:00 Categories : Pasta Salads & Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked orzo -- (rice-shaped pasta) 1/3 cup diced zucchini 1/3 cup diced red onion 1/3 cup minced fresh parsley 3 tablespoons fresh lemon juice 1 tablespoon minced fresh or 1 t. dried basil 1 tablespoon olive oil 2 teaspoons minced fresh mint 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup diced tomato 1/3 cup crumbled feta cheese -- ( 1 1/2 ounces) 2 tablespoons chopped pitted Kalamata olives 1. Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl, toss well. Combine parsley and next 6 ingredients (parsley through pepper), ; stir well with a whisk. Stir into orzo mixture, add tomato, cheese, and olives, tossing gently to coat. Yield: 6 servings (serving size: 3/4 cup). CALORIES 199 (22% from fat); FAT 4.8g (sat 1.5g, mono 2.3g, poly 0.6g); PROTEIN 6.7g; CARB 32.7g; FIBER 1.8g; CHOL 6mg; IRON 2.1mg; SODIUM 307mg; CALC 58mg KES 05/04/00 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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