Last updated 6/12/2012 12:47:17 AM. Recipe ID 7927. Report a problem with this recipe.
Title: Orzo salad
Categories: Digest, Nov.
Yield: 1 Servings
1 c Orzo, uncooked
2 tb Chopped sun dried tomatoes,
Soaked in boiling water for
1/2 c Chopped sweet red pepper
1/4 c Chopped green onions
1 (4-ounce) can sliced ripe
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
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