Orzo Greek Salad
A stunning side dish that pairs perfectly with grilled salmon.
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 Lemon Dilly Dip Mix, or 3 Onion Dip Mix
- 1⁄2 recipe prepared Italian Dressing, or Greek Dressing
- 2 tbsp Italian Dressing Mix
- 3⁄4 cup oil
- 1⁄4 cup white vinegar
Preparation
- In a bowl, combine first 7 ingredients and sprinkle with Dip Mix.
- Drizzle with Dressing and toss to mix.
- For optimum flavour, cover and refrigerate at least 1 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.