Orzo Greek Salad

Orzo Greek Salad Orzo Greek Salad A stunning side dish that pairs perfectly with grilled salmon.
A stunning side dish that pairs perfectly with grilled salmon.
  • 10 min prep
  • 17 minutes
  • 250 calories
  • $2.00
  • Gluten Free

Ingredients


Makes: 4–6 serving
  • 2 C (500 ml) cooked orzo
  • 10 cherry tomatoes, cut in half
  • 1/2 bell pepper, chopped
  • 1/3 English cucumber, sliced and quartered
  • 1 C (250 ml) whole black olives
  • 1 C (250 ml) canned chickpeas, drained and rinsed – optional
  • 1 C (250 ml) crumbled low-fat feta cheese
  • 1 Tbsp (15 ml) Lemon Dilly Dip Mix, or Epicure’s 3 Onion Dip Mix
  • 1/2 recipe prepared Italian Dressing, or Epicure’s Greek Dressing

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.

Tip


 

Flavour Changer: Try Epicure Herb & Garlic Dip Mix or your favourite Epicure Dressing instead of Lemon Dilly Dip Mix.

Nutritional Serving Size
Calories 250
Fat 16 g
Saturated Fat 3.5 g
Transfat 0 g
Cholesterol 5 mg
Sodium 510 mg
Carbohydrates 21 g
Fibre 3 g
Sugar 2 g
Protein 7 g

Shop this recipe...

Lemon Dilly Dip Mix
$9.00
Italian Dressing Mix
Cruet
$8.95