Try this Orzo Salad recipe, or contribute your own.Suggest a better description
Whisk vinegar, lemon juice & honey in small bowl. Gradually whisk in oil – season w/salt and pepper – (can be made 2 days ahead)
Bring broth to boil and stir in orzo – reduce heat to medium and partially cover – boil until tender but still firm – stir occasionally – drain and transfer to large bowl – toss frequently to cool.
Mix tomatoes, feta, basil and green onion into orzo – add vinaigrette, toss to coat – season – top w/pine nuts and toss – serve room temperature.
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|Serving Size: 1 Recipe (8030g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 10314 (59%)|
|Amt Per Serving||% DV|
|Total Fat 1146g||1528 %|
|Saturated Fat 322.4g||1612 %|
|Monounsaturated Fat 480.2g|
|Polyunsanturated Fat 244.9g|
|Cholesterol 5851.1mg||1800 %|
|Sodium 5277.2mg||182 %|
|Potassium 15058.6mg||396 %|
|Total Carbohydrate 260.7g||77 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 257.3g|
|Protein 1422.2g||2032 %|
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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: 17424
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