Try this fresh, summery salad from Melissa Perry, a registered dietitian with Orlando Health Cancer Institute, for a light side dish that’s full of fiber. Make it a meal by adding grilled chicken breast or grilled salmon.
Makes 4 servings
Ingredients:
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1 cup whole wheat orzo pasta, uncooked
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1 cucumber, diced
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1/2 red onion, diced
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2 cups cherry tomatoes, halved
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1/2 cup crumbled feta cheese
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Salt and pepper to taste
For Dressing:
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1 lemon, juiced
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1/4 cup red wine vinegar
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1/4 cup extra virgin olive oil
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1 teaspoon fresh dill, chopped
Preparation:
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Cook the orzo pasta in a large pot as directed. Drain and reserve.
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In a large mixing bowl, combine the rest of the salad ingredients and stir to combine.
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In a small bowl, whisk together the lemon juice, red wine vinegar, extra virgin olive oil and dill.
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Add the orzo pasta to the vegetables and mix well.
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Toss the salad with as much of the dressing as you like, reserving the remainder for another recipe. Serve at room temperature or chilled.
Nutrition Facts (per serving, without dressing):
Calories: 160
Protein: 7g
Fat: 4.5g
Carbohydrate: 24g
Fiber: 5g