Directions:
- In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper, to taste. Set aside.
- Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.
- To a large mixing bowl add the corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.
- Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again. Season with salt and pepper, if needed. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.09 Kcal (591 kJ) | ||
| Calories from fat | 119.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.32g | 20% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 0% | |
| Sodium | 26.73mg | 1% | |
| Potassium | 95.24mg | 2% | |
| Total Carbs | 4.74g | 2% | |
| Sugars | 1.3g | 5% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 1.16g | 2% | |
| Vitamin C | 8.1mg | 13% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 188.5 Kcal (789 kJ) | ||
| Calories from fat | 160.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.8g | 20% | |
|---|---|---|---|
| Cholesterol | 1.58mg | 0% | |
| Sodium | 35.71mg | 1% | |
| Potassium | 127.25mg | 2% | |
| Total Carbs | 6.33g | 2% | |
| Sugars | 1.73g | 5% | |
| Dietary Fiber | 0.97g | 3% | |
| Protein | 1.55g | 2% | |
| Vitamin C | 10.8mg | 13% | |
| Iron | 0.3mg | 1% | |
| Calcium | 16.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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