Mediterranean Orzo Salad With Feta Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This comes from Cooking Light and is so tasty! I always get requests to make it. You can serve as a main dish or as a side. Tastes good with homemade gyros. Ingredients:
1 cup uncooked orzo (rice-shaped pasta; about 8 ounces) |
2 cups bagged prewashed baby spinach, chopped |
1/2 cup chopped drained oil-packed sun-dried tomato halves |
3 tablespoons chopped red onion |
3 tablespoons chopped pitted kalamata olives |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1 (6-ounce) jar marinated artichoke hearts, undrained |
3/4 cup (3 ounces) feta cheese, crumbled and divided |
Directions:
1. Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
2. Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.
3. Yield: 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)
4. Nutritional Information
5. CALORIES 338(29% from fat); FAT 11g (sat 3.8g,mono 2.7g,poly 0.5g); PROTEIN 11.9g; CHOLESTEROL 19mg; CALCIUM 138mg; SODIUM 620mg; FIBER 5.1g; IRON 3mg; CARBOHYDRATE 52g
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