FOCUS AND FORM FITNESS
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Orzo Greek Salad
This one’s always a favorite at parties. This past New Year’s Eve was no exception!
INGREDIENTS
8oz. Orzo pasta, cooked al dente, drained and cooled
1/2 cup chopped Calamata olives (you can buy them already chopped for convenience)
1/2 cup chopped tomatoes (or use the grape tomatoes cut in quarters)
1/2 cup chopped cucumber, pared and seeded (or use Israeli cucumber and just cut to size)
1/2 cup chopped Feta cheese
1/4 cup chopped bell peppers
1/4 cup chopped red onion
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat leafed parsley
1 tsp. dried oregano
2 cloves crushed garlic
2 lemons (zest and juice)
1/4 cup extra virgin olive oil
salt and pepper to taste
DIRECTIONS:
I like to get everything ready the day before and toss it all together about 2 hours before I plan on serving. If you combine it earlier, it tends to get too mushy.
Chop all veggies to about the same size for flavor consistency.
Combine lemon zest and juice with olive oil, garlic, salt and pepper.
Add all ingredients to a large bowl, toss, refrigerate for 1-3 hours and serve cold.
NUTRITION FACTS: Based on 12 Servings
- Calories 167.7
- Total Fat 9.6 g
- Saturated Fat 2.1 g
- Polyunsaturated Fat 0.1 g
- Monounsaturated Fat 0.4 g
- Cholesterol 8.4 mg
- Sodium 277.7 mg
- Potassium 53.0 mg
- Total Carbohydrate 17.0 g
- Dietary Fiber 1.0 g
- Sugars 0.6 g
- Protein 4.0 g
Enjoy!
Shereen Rios for Focus and Form Fitness
- January 8, 2016
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