Orzo Greek Salad

17 min

4 - 6 servings

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

  1. In a bowl, combine first 7 ingredients and sprinkle with Dip Mix.
  2. Drizzle with Dressing and toss to mix.
  3. 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, 0 0 g), Cholesterol 5 mg, Sodium 510 mg, Carbohydrate 21 g (Fiber 3 g, Sugars 2 g), Protein 7 g.