Thursday, June 10, 2010

Orzo Salad with Broccoli and Tomatoes

Orzo Salad with Broccoli and Tomatoes
Source: Whole Foods

Salt and pepper to taste
1 1/2 cups uncooked orzo pasta
4 cups broccoli florets, blanched and cooled
2 cups grape tomatoes, halved
4 green onions, thinly sliced
1/2 cup pitted Kalamata olives, roughly chopped
3 tablespoons pine nuts, toasted
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 cup feta cheese crumbles

Bring a large pot of salted water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Drain well and transfer to a serving bowl. Add broccoli, tomatoes, green onions, olives, pine nuts, olive oil, lemon juice, salt and pepper and toss gently to combine. Top with feta cheese and serve.

Serves 6-8, Per serving (about 5oz): 260 calories (100 from fat), 11g total fat, 2.5g saturated fat, 10mg cholesterol, 390mg sodium, 35g total carbohydrate (4g dietary fiber, 4g sugar), 9g protein

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