Minted Orzo and Zucchini Salad
- Number of Servings: 5
Ingredients
1 cup orzo2 zucchini thickly sliced1/2 of a red pepper thickly chopeed1/2 of a green pepper thickly chopped1/2 of an onion thickly chopped3 tablespoons extra virgin olive oil2 to 3 tablespoons of lemon juice2 tablespoons chopped mint (less if using dried mint)1 clove garlic finely chopped5 ounces reduced fat feta cheese (fat free will reduce fat and calorie count.)1/2 cup pitted Kalamato olives12 grape tomatoes choppedGround Black Pepper and Garlic Powder to taste
Cook orzo as directed on box or bag. Drain and rinse in cool water and drain again.
Preheat broiler. Arrange Zucchini, peppers and onions on a baking sheet and brush all with 1 tablespoon of the olive oil. Broil until tender and brown. Flipping half way through. Remove and let cool. Roughly chop. Tansfer to a large bowl. Add remaining 2 tablespoons of oil and all remaining ingredients including the orzo. Cover and chill for several hours to let flavors blend.
Number of Servings: 5
Recipe submitted by SparkPeople user COOKIE4101.
Preheat broiler. Arrange Zucchini, peppers and onions on a baking sheet and brush all with 1 tablespoon of the olive oil. Broil until tender and brown. Flipping half way through. Remove and let cool. Roughly chop. Tansfer to a large bowl. Add remaining 2 tablespoons of oil and all remaining ingredients including the orzo. Cover and chill for several hours to let flavors blend.
Number of Servings: 5
Recipe submitted by SparkPeople user COOKIE4101.
Nutritional Info Amount Per Serving
- Calories: 317.6
- Total Fat: 15.2 g
- Cholesterol: 10.0 mg
- Sodium: 748.6 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 2.3 g
- Protein: 11.0 g
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