Pour the broth and a splash of olive oil 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 tomatoes, onion, basil, mint, sun dried tomatoes, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Red Wine Vinaigrette:
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (823g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 1015 (57%)|
|Amt Per Serving||% DV|
|Total Fat 112.8g||150 %|
|Saturated Fat 32g||160 %|
|Monounsaturated Fat 46.4g|
|Polyunsanturated Fat 24.5g|
|Cholesterol 602.4mg||185 %|
|Sodium 536.8mg||19 %|
|Potassium 1516.3mg||40 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 37.8g|
|Protein 144.7g||207 %|
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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: 1784
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