Try this Greek Orzo Salad recipe, or contribute your own.
Suggest a better description1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
2. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, lemon juice, oregano, and dressing. Toss and chill for 1 hour in refrigerator.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 6 | ||
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Calories: 277 | ||
Calories from Fat: 74 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 63.1mg | 19 % | |
Sodium 444.8mg | 15 % | |
Potassium 377.3mg | 10 % | |
Total Carbohydrate 40.3g | 12 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 37.5g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 277
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