CONFETTI ORZO SALAD

Posted by Carole-Anne on April 3, 2008

I just love the healthy recipes using orzo to make salads.  It is one of those salads that adapts to any vegetable, or most meats and cheese, for that matter. 

I am going to use Sun-dried tomato orzo today for our Confetti Orzo Salad.

1/4 cup finely chopped scallions

INGREDIENTS:

1 1/2 cups Sun-dried Tomato Orzo

1/3 cup extra virgin olive oil

3 tbsp fresh lemon juice

1/2 tsp grated lemon zest (peel)

1/2 tsp sea salt

1/2 tsp freshly ground pepper

1 garlic clove minced

1 medium carrot, diced into 1/8″ pieces

1 1/4 cup finely diced red, green and yellow bell pepper

1/2 cup peeled, English cucumber, diced finely

1/4 cup finely chopped scallions

1/4 cup finely chopped red onion 1/4 cup finely chopped Italian flat parsley

NOW FOLLOW ME:

Cook orzo in skillet with enough water to boil until tender (10 minutes should do the trick)

Drain using a wire mesh strainer; rinse under cool water.

Whisk olive oil, lemon juice, lemon zest, sea salt, freshly ground pepper and minced garlic until blended nicely.

Toss diced and chopped vegetables, orzo and dressing together.

Serve warm or at room temperature.  Voila!  Yummy salad is prepared. 

Healthy Recipe serves 4. 

EASY ORZO SALAD WITH PEAS

Posted by Carole-Anne on March 31, 2008

One of Healthy Recipes favorite salads is with orso risotto and green peas, mint and feta cheese with tomatoes.  It is so refreshing , and well as extremely healthy.

INGREDIENTS

2 cups uncooked orzo rice with dried tomatoes

3 cups chicken broth

1 cup small tomatoes quartered

1 cup English cucumber, peeled and diced

 1/2 cup crumbled feta cheese

1/2 cup diced yellow bell pepper

1/2 cup green onions

1/2 cup frozen green peas, thawed

1/4 chopped black olives

2-2 tbsp minced fresh mint leaves

1/4 tsp freshly ground black pepper.

Dressing:

1/3 cup Italian dressing fat free

1 tbsp Balsamic vinegar

Freshly squeezed lemon juice

2 tsp honey

1 tsp Dijon mustard

NOW FOLLOW ME:

Cook orzo risotto in a skillet with 2 tbsp extra virgin olive oil and once sauteed for 5 minutes, slowly add chicken stock and let simmer until orzo has thickened (about 10 – 15 minutes).

Drain orzo, let chill.  Add all the salad ingredients in a large bowl.  Add dressing and toss to coat salad.  Cover with plastic and you can refrigerate overnight for that “extra” flavor.

Healthy Recipe makes 6 servings.  Yummy!