Christina’s Greek Orzo Salad
A stunning side dish submitted by Christina Williamson from Huntsville, ON.
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 tbsp3 Onion Dip Mix
1⁄2 recipe preparedGreek Dressing
- 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.
Per serving: Calories 250, Fat 16 g (Saturated 3.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 510 mg, Carbohydrate 21 g (Fibre 3 g, Sugars 2 g), Protein 7 g.