Greek Orzo Salad
2018-03-09 15:39:11
Yields 1
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Nutrition Facts
Serving Size
2300g
Yields
1
Amount Per Serving
Calories 3376
Calories from Fat 2440
% Daily Value *
Total Fat 277g
425%
Saturated Fat 39g
194%
Trans Fat 0g
Polyunsaturated Fat 49g
Monounsaturated Fat 170g
Cholesterol 0mg
0%
Sodium 9697mg
404%
Total Carbohydrates 186g
62%
Dietary Fiber 9g
36%
Sugars 37g
Protein 50g
Vitamin A
34%
Vitamin C
88%
Calcium
39%
Iron
80%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 cups chicken broth
- 1 1/2 cups orzo
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
- 3/4 cup finely chopped red onion
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint leaves
- About 3/4 cup Red Wine Vinaigrette, recipe follows
- Salt and freshly ground black pepper
- Red Wine Vinaigrette
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
Instructions
- Orzo Directions
- Pour the broth into a heavy large saucepan.
- Cover the pan and bring the broth to a boil over high heat.
- Stir in the orzo.
- Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.
- Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
- Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat.
- Season the salad, to taste, with salt and pepper, and serve at room temperature.
- Vinaigrette Directions
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
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