recipe: mediterranean orzo salad with feta vinaigrette
Last night I wanted to make something for dinner that wasn't too hot or heavy or time-consuming. Lucky for me, the June 2005 issue of Cooking Light
arrived in the mail the day before! This recipe hit the spot. It's a totally happy dish.Mediterranean Orzo Salad with Feta Vinaigrette
1C uncooked orzo (about 8oz)
2C prewatch baby spinach, chopped
1/2C chopped drained oil-packed sun-dried tomato halves
3T chopped red onion
3T chopped pitted kalamata olives
1/2t black pepper
1 6oz jar marinated artichoke hearts
3/4C crumbled feta cheese
Cook orzo according to package directions, omitting salt and fat. Drain, rinse with cold water.
Combine orzo, spinach, tomato, onion, olives, pepper, salt in large bowl.
Add artichokes, reserved marinade and 1/2C feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.
Yield: 4 servings (serving size: 1 1/4 C salad + 1T cheese)
NUTRITION PER SERVING: CALORIES 338 (29% from fat); FAT 11g (sat 3.8g, mono 2.7g, poly 0.5g); PROTEIN 11.9g; CARBOHYDRATE 52g; FIBER 5.1g; CHOLESTEROL 19mg; IRON 3mg; SODIUM 620mg; CALCIUM 138mg;
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