Epicure Recipes

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Christina’s Greek Orzo Salad

Side DishesCommunity RecipeVegetarianSugar ConsciousNo-Cook

17 min

4 - 6 servings

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A stunning side dish submitted by Christina Williamson from Huntsville, ON.

Ingredients

  • 2 cups cooked orzo
  • 10 cherry tomatoes, cut in half
  • 1⁄2 bell pepper, chopped
  • 1⁄3 English cucumber, sliced and quartered
  • 1 cup whole black olives
  • 1 cup canned chickpeas, drained and rinsed – optional
  • 1 cup crumbled low-fat feta cheese
  • 1 tbsp 3 Onion Dip Mix
  • 1⁄2 recipe prepared Greek Dressing
  • 2 tbsp Greek Dressing Mix
  • 3⁄4 cup olive oil
  • 1⁄4 cup red wine vinegar

Preparation

  • Combine first 7 ingredients in a bowl and sprinkle with 3 Onion Dip Mix.
  • Drizzle with Greek Dressing and toss to mix.
  • For optimum flavour, cover and refrigerate at least one hour before serving. Salad will keep well for up to 3 days.

Epicure Products Used

Nutritional Information

Per serving: Calories 250, Fat 16 g (Saturated 3.5 g, 0 0 g), Cholesterol 5 mg, Sodium 510 mg, Carbohydrate 21 g (Fiber 3 g, Sugars 2 g), Protein 7 g.