Orzo and Artichoke Salad with Prosciutto
- Number of Servings: 6
Ingredients
3/4 cup orzo3 T olive oil1 can artichoke hearts packed in water1 T white wine vinegar1 T fresh lemon juice2 t Dijon mustard2 T minced fresh badsil2 green onions, finely chopped1/3 cup chopped sliced prosciutto1/3 cup freshly grated Parmesan cheese (about 1 oz)2 T chopped fresh parsleySalt & pepper to taste
Cook orzo in large saucepan of boiling salted water until just tender but still firm to the bite. Drain. Rinse under cold water and draing again. Transfer to large bowl. Add 1 tbl. olive oil and toss to combine.
Bring chicken broth to simmer in heavy medium saucepan. Add artichokes and simmer 3 minutes. Drain. Mix artichokes into orzo.
Whisk vinegar, lemon juice and mustard in small bowl. Whisk in remaining 2 tbl. oil. Stir in basil. Pour dressing over orzo. Add all remaining ingredients and toss well. Season to taste with salt and pepper. Cover and refrigerate. Serve chilled. This can be made
a day ahead.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BOSSONBABE.
Bring chicken broth to simmer in heavy medium saucepan. Add artichokes and simmer 3 minutes. Drain. Mix artichokes into orzo.
Whisk vinegar, lemon juice and mustard in small bowl. Whisk in remaining 2 tbl. oil. Stir in basil. Pour dressing over orzo. Add all remaining ingredients and toss well. Season to taste with salt and pepper. Cover and refrigerate. Serve chilled. This can be made
a day ahead.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BOSSONBABE.
Nutritional Info Amount Per Serving
- Calories: 240.2
- Total Fat: 11.0 g
- Cholesterol: 4.2 mg
- Sodium: 350.8 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 3.5 g
- Protein: 10.9 g
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