Bring a large pot of lightly salted water to a boil. Add orzo and cook for8 to 10 minutes or until al dente; drain and rinse with cold water.Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basiland white pepper. Toss with olive oil and balsamic vinegar. Refrigerateand serve cold.
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Serving Size: 1 serving (168g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 338 | ||
Calories from Fat: 145 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 66.6mg | 20 % | |
Sodium 361.8mg | 12 % | |
Potassium 400.3mg | 11 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 35g | ||
Protein 12.7g | 18 % | |
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: 338
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