Recipe for Orzo Salad

Ingredients

1 cup orzo, uncooked
2 tablespoon chopped sun dried tomatoes,
1 soaked in boiling water for
1 ten minutes
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 (4-ounce) can sliced ripe
1 olives, drained
3 tablespoon chopped fresh parsley
1 teaspoon olive oil
1/4 cup red wine vinegar
1/2 teaspoon dry mustard

Instructions

Cook the orzo according to the package directions, omitting any salt and fat; drain. Combine the orzo, tomato, red pepper and the next three ingredients in a bowl; toss gently.

Combine the olive oil, vinegar and mustard; stir well with a wire whisk. Pour over the orzo mixture; toss gently. Cover and chill for at least two hours.

From Cooking Light Cookbook 1994. The following information is based on the original recipe, which included a jar of sun dried tomatoes in olive oil. Per serving: Calories, 116; Protein, 3 grams; Carbs., 19 grams; Sodium, 78 mg. Fat, 3 grams (23% of calories).





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here