ROSH HASHANAH--Orzo Salad with Feta and Sun-Dried Tomatoes

[Guest guest]

* Exported from MasterCook *

 

Orzo Salad with Feta and Sun-Dried Tomatoes

 

Recipe By :Fast & Festive Meals for the Jewish Holidays, Marlene Sorosky

Serving Size : 14 Preparation Time :0:00

Categories : Rosh Hashanah

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound orzo

1/3 cup balsamic vinegar

6 ounces feta cheese -- coarsely crumbled (1 1/2 cups)

3/4 cup chopped fresh basil leaves

3/4 cup rehydrated sun-dried tomatoes -- sliced (about 20

tomatoes)

1 cup tightly packed fresh spinach leaves -- cut into strips

(about 3 ounces, trimmed)

1/2 red onion -- chopped

1 small red bell pepper -- chopped

1 teaspoon salt -- or to taste

1 teaspoon ground seasoned pepper -- or rainbow pepper

1/3 cup olive oil

1/4 cup pine nuts -- toasted in a 350ºF oven for 10 minutes or

until golden

 

Cook the orzo according to package directions. Drain well and place in a large

bowl. Add the balsamic vinegar and stir well. Add the feta, basil, tomatoes,

spinach, onion, red bell pepper, salt, pepper and oil. Toss well. Refrigerate

until serving.

 

Salad may be made 1 day ahead. Just before serving, stir in the pine nuts.

 

PER SERVING: 240 calories, 8 g protein, 30 g carbohydrate, 10 g fat (3 g

saturated), 11 mg cholesterol, 302 mg sodium, 2 g fiber.

 

Copyright:

" 1997, William Morrow "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 217 Calories; 10g Fat (39.3% calories

from fat); 7g Protein; 26g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol;

291mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0

Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0