Orzo Greek Salad
A stunning side dish that pairs perfectly with grilled salmon.
17 min
4 - 6 servings
250 calories
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
Instructions
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.
Nutritional Information
Per serving: Calories 250, Fat 16 g (Saturated 3.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 510 mg, Carbohydrate 21 g (Fiber 3 g, Sugars 2 g), Protein 7 g.