Title: Orzo salad
 Categories: Digest, Nov.
      Yield: 1 Servings
 
      1 c  Orzo, uncooked
      2 tb Chopped sun dried tomatoes,
           Soaked in boiling water for
           Ten minutes
    1/2 c  Chopped sweet red pepper
    1/4 c  Chopped green onions
      1    (4-ounce) can sliced ripe
           Olives, drained
      3 tb Chopped fresh parsley
      1 ts Olive oil
    1/4 c  Red wine vinegar
    1/2 ts Dry mustard
 
  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).
  
  Posted by Jean Reese  to the Fatfree
  Dig. Vol.12 Iss. 14 Nov. 15, 1994. Posted by Posted by Jean Reese
   to the Fatfree Dig. Vol.12 Iss. 14
  Nov. 15, 1994. FATFREE Recipe collections