Orzo Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 276.0
- Total Fat: 8.6 g
- Cholesterol: 2.5 mg
- Sodium: 756.8 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 4.2 g
- Protein: 7.7 g
View full nutritional breakdown of Orzo Salad calories by ingredient
Number of Servings: 8
Ingredients
-
Red Wine Vinaigrette
* 1/4 cup Red Wine Vinegar
* 2 tbsp Lemon juice
* 1 tsp Agava Nectar Light
* 1/4 tsp Salt
* 1/4 tsp Pepper, black
* 1/4 cup Extra Virgin Olive Oil
Salad
4 cups Chicken Broth
1.5 cup Orzo Pasta
1 - 15 oz can Chickpeas (garbanzo beans)
1 1/2 cups Grape Tomatoes, halved
3/4 cup chopped Red Onions
1/2 cup chopped Fresh Basil
1/3 cup chopped Fresh Mint
Directions
Red Wine Vinaigrette
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.
With the machine running, gradually blend in the oil.
Season the vinaigrette, to taste, with more salt and pepper, if desired.
Salad
Pour the broth into a heavy large saucepan.
Cover the pan and bring the broth to a boil over high heat.
Stir in the orzo.
Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.
Drain the orzo through a strainer.
Transfer the orzo to a large wide bowl and toss until the orzo cools slightly.
Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat.
Season the salad, to taste, with salt and pepper, and serve at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user WILDONESMOM.
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.
With the machine running, gradually blend in the oil.
Season the vinaigrette, to taste, with more salt and pepper, if desired.
Salad
Pour the broth into a heavy large saucepan.
Cover the pan and bring the broth to a boil over high heat.
Stir in the orzo.
Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.
Drain the orzo through a strainer.
Transfer the orzo to a large wide bowl and toss until the orzo cools slightly.
Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat.
Season the salad, to taste, with salt and pepper, and serve at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user WILDONESMOM.