Cold Asparagus Orzo Salad Recipe
Ingredients
- 2/3 cup dry orzo
- 5 cups chicken broth
- 1/4 pound fresh asparagus spears, washed and snapped
- 1/3 cup sun dried tomatoes, chopped
- 1 box (snack size â about 2 tbsp) raisins
- 1/4 cup pecans, crushed
- 3 basil leaves, chopped, or 1 tsp dried basil
- 1/2 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tbsp mayo
- 2 tbsp sea salt
- 1 tbsp coarse pepper
Directions
- Whisk together the olive oil, vinegar, mayo, basil, salt and pepper. Refrigerate.
- Bring the chicken broth to a boil; add orzo. Return to a boil and cook uncovered for about 8 minutes.
- Add the asparagus and cook for another 4 minutes, or until the asparagus is crisp tender. Pour into a colander and drain.
- Combine the orzo/asparagus mixture with the dressing, pecans, sun dried tomatoes and raisins.
- Refrigerate for at least 1 hour before serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 4 servings | |
| Calories 485 | |
| Calories from Fat 305 | 63% |
| Total Fat 34.77g | 43% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4003mg | 167% |
| Potassium 538mg | 15% |
| Total Carbs 34.92g | 9% |
| Dietary Fiber 4.1g | 14% |
| Sugars 1.5g | 1% |
| Protein 9.41g | 15% |
Languages
Comments
September 6, 2011I like the way this looks - sounds - and imagine will taste. I'll be back with a review. Delicious!1 reply
