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.
Posted by Carole-Anne on April 1, 2008
Healthy Recipes says this recipe is just the “best” for company with kids or adults and is so easy when you purchase the tortilla salad shells; they really dress up the recipe. Try to purchase low salt salad shells.
INGREDIENTS:
8 tortilla salad shells (low salt – whole wheat)
3/4 cup low cal Ranch dressing (unless you have another favorite)
1 lb (large) chicken breast chopped into small pieces
1 tbsp extra virgin olive oil
1 tsp curry powder
1/2 tsp sea salt
1/4 tsp minced garlic
1/4 tsp ground red pepper (cayenne)
1 can drained and rinsed red kidney beans
1 head Romaine lettuce torn into bite size pieces
1 cup light shredded Cheddar cheese
2/3 cup sliced black olives
2 medium hot house tomatoes coarsely chopped
1 medium Spanish onion chopped
Light sour cream
NOW FOLLOW ME:
Set aside Tortilla salad shells, and dressing.
Cook chicken breast (large one) over medium heat in skillet, in 1 tbsp extra virgin olive oil, stirring occasionally until brown and drain.
Stir in water, curry powder, sea salt, minced garlic, red pepper and beans.
Heat mixture to a boil and reduce heat. Simmer uncovered for 15 minutes, stirring occasionally. Set aside to cool for 15 minutes.
Mix lettuce pieces, grated Cheddar light cheese, diced tomatoes and chopped onions in a large bowl and toss with your favorite low cal dressing (mine is Ranch) or make your own.
Add cooled chicken breast, chopped, and toss lightly.
Add evenly to eight salad taco shells and garnish with light sour cream. Place in refrigerator until ready to serve.
Healthy Recipes is proud to serve this nutritious meal and feels the total calories contained per taco salad to be 320 each. Yummy! Enjoy your meal.
Healthy Recipe serves 8 people.