Minted Orzo and Zucchini Salad
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Minted Orzo and Zucchini Salad calories by ingredient
Introduction
Adapted from Whole Food's Recipe Adapted from Whole Food's RecipeNumber of Servings: 5
Ingredients
-
1 cup orzo
2 zucchini thickly sliced
1/2 of a red pepper thickly chopeed
1/2 of a green pepper thickly chopped
1/2 of an onion thickly chopped
3 tablespoons extra virgin olive oil
2 to 3 tablespoons of lemon juice
2 tablespoons chopped mint (less if using dried mint)
1 clove garlic finely chopped
5 ounces reduced fat feta cheese (fat free will reduce fat and calorie count.)
1/2 cup pitted Kalamato olives
12 grape tomatoes chopped
Ground Black Pepper and Garlic Powder to taste
Directions
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.