Orzo salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Orzo, uncooked |
| 2 | tablespoons | Chopped sun dried tomatoes, |
| Soaked in boiling water for | ||
| Ten minutes | ||
| ½ | cup | Chopped sweet red pepper |
| ¼ | cup | Chopped green onions |
| 1 | (4-ounce) can sliced ripe | |
| Olives, drained | ||
| 3 | tablespoons | Chopped fresh parsley |
| 1 | teaspoon | Olive oil |
| ¼ | cup | Red wine vinegar |
| ½ | teaspoon | Dry mustard |
Directions
Cook the orzo according to the package directions, omitting any salt and fat; drain. Combine the orzo, tomato, red pepper and the next three ingredients in a bowl; toss gently.
Combine the olive oil, vinegar and mustard; stir well with a wire whisk. Pour over the orzo mixture; toss gently. Cover and chill for at least two hours.
From Cooking Light Cookbook 1994. The following information is based on the original recipe, which included a jar of sun dried tomatoes in olive oil. Per serving: Calories, 116; Protein, 3 grams; Carbs., 19 grams; Sodium, 78 mg. Fat, 3 grams (23% of calories).
Posted by Jean Reese <jereese@...> to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. Posted by Posted by Jean Reese <jereese@...> to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.