Roasted veggie orzo with goat cheese and lemon vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
For Dressing:*Extra Virgin Olive Oil, 1 tbsp *Lemon Juice, 1 lemon*Grey Poupon Dijon Mustard, 1 tsp *Agave , 1 tbspFor Salad:*Orzo, Barilla, uncooked (1 cup)*Alouette Freshly Crumbled Goat Cheese, 1 container*Tomato, grape, 1 container*Asparagus, fresh, 1.5 cup *Broccoli, fresh, 1.5 cup, chopped *Cannelini Beans, 1 can*Onions, raw, 1 large *Extra Virgin Olive Oil, 1 tbsp
Roast asparagus, onion, broccoli, and beans at 500 until toasty. Before roasting, toss each veggie with 1/2 tsp olive oil, salt, and pepper.
Cook Orzo. Mix with zest of one lemon and 1/2 tsp olive oil.
Add veggies to orzo, cut tomatoes in half and add to mixture.
Mix dressing ingredients together and add to salad.
Place in fridge to cool and serve!
Serving Size: Makes 6, 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SKALYA2002.
Cook Orzo. Mix with zest of one lemon and 1/2 tsp olive oil.
Add veggies to orzo, cut tomatoes in half and add to mixture.
Mix dressing ingredients together and add to salad.
Place in fridge to cool and serve!
Serving Size: Makes 6, 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SKALYA2002.
Nutritional Info Amount Per Serving
- Calories: 300.9
- Total Fat: 9.8 g
- Cholesterol: 21.0 mg
- Sodium: 108.4 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 6.7 g
- Protein: 12.7 g
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