Lemon Orzo Salad with Asparagus & Tomato
by dawn_croissant
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INGREDIENTS
- 12 ounces orzo pasta
- 1 bunch Asparagus ; cut into 1 inch pieces
- 1 pint grape tomatoes ; halved
- lemon juice
- 4 tablespoons olive oil
- 1 clove garlic ; minced
- 2 tablespoons parsley
- Salt & pepper
- grated parmeson reggiano
INSTRUCTIONS
Cook orzo according to directions and drain. Boil water, blanch asparagus for 3 minutes and then put into a bowl of ice water. Put asparagus, orzo and tomatoes in a large bowl. Separately combine the other ingredients and pour over the salad and combine. Can be served warm, room temperature, or cold.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (123g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 128 | ||
| Calories from Fat: 20 (16%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.3g | 3 % | |
| Saturated Fat 0.3g | 2 % | |
| Monounsaturated Fat 1.1g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 24.8mg | 8 % | |
| Sodium 70.2mg | 2 % | |
| Potassium 252.2mg | 7 % | |
| Total Carbohydrate 22.2g | 7 % | |
| Dietary Fiber 1.6g | 6 % | |
| Sugars, other 20.6g | ||
| Protein 5.4g | 8 % | |
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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. |
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Calories per serving: 128
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