Greek Orzo Salad Recipe
Servings: 4
Ingredients
- 8 ounce Orzo cooked according to package directions without salt or possibly fat (cooked in vegetable or possibly chicken broth if you like
- 1 can Garbanzo Beans (16 ounce.)
- 1 can black olives (4 ounce.) sliced (You could substitute pitted Greek or possibly Kalamata)
- 4 x Plum Tomatoes peeled, seeded and minced
- 2 c. fresh spinach torn
- 2 ounce Feta Cheese crumbled
- 1/2 c. Lemon Juice
- 1/8 c. Extra virgin olive oil
- 1 Tbsp. Greek Seasoning (more or possibly less to (I used Cavender's Brand taste) and lots of it)
Directions
- Let Orzo cold to room temperature, then mix all ingredients well and serve.
- I'm not sure exactly how many servings this will make, but I would estimate6 - 8. (I served four tonight and there is plenty left over).
- Terri Law suggests using Rice Wine vingegar or possibly Seasoned Rice Wine Vinegar instead of the lemon juice and reducing the oil.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 537 | |
| Calories from Fat 162 | 30% |
| Total Fat 18.87g | 24% |
| Saturated Fat 4.3g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 1059mg | 44% |
| Potassium 573mg | 16% |
| Total Carbs 78.26g | 21% |
| Dietary Fiber 9.9g | 33% |
| Sugars 4.39g | 3% |
| Protein 16.53g | 26% |
