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Name: Super Orzo Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup orzo pasta dried wheat; 8-10 medium Asparagus 1 " segments; 1/2 medium Broccoli head cut into trees; Cilantro 1/2 handful chopped (mint if prefer); 1 small Garlic cloves with pinch of salt; 2 tablespoon Fresh lemon juice; 1/4 cup Olive oil; 1 small sprouts handful; 1/3 cup Almonds toasted; 1 small Cucumber 1/4 in pieces; 1 medium Avocado sliced in sm pieces; 1/4 cup Feta cheese crumbled

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INGREDIENTS

1 cup orzo pasta ; dried wheat
8-10 medium Asparagus ; 1 " segments
1/2 medium Broccoli head ; cut into trees
Cilantro ; 1/2 handful chopped (mint if prefer)
1 small Garlic cloves ; with pinch of salt
2 tablespoon Fresh lemon juice
1/4 cup Olive oil
1 small sprouts ; handful
1/3 cup Almonds ; toasted
1 small Cucumber ; 1/4 in pieces
1 medium Avocado ; sliced in sm pieces
1/4 cup Feta cheese ; crumbled

INSTRUCTIONS

Orzo Super Salad Recipe

If you are going to transport this to an outdoor picnic or potluck, place all of the ingredients, layered, in a big bowl or container. Toss the avocado gently with a bit of lemon juice ahead of time - so it doesn't brown. Make sure there are a few inches of head room in the container, and you'll need some sort of lid. Carry the dressing in a separate jar. When you are ready to serve the salad, gently toss the ingredients with the dressing using your hands, or leave the lid on the container and gently shake/tumble it - not ideal but it works. You can double or triple this recipe to serve more of a crowd.

Directions:

Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the asparagus and broccoli into the orzo pot. Cook for the final 30 seconds, drain and run under a bit of cold water. Just long enough to stop the cooking.

In the meantime, whisk together the garlic, lemon juice, olive oil, and more salt (if needed) into the dressing. Set aside.

When you are ready to serve the salad toss the orzo, asparagus, broccoli, and cilantro with about half the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, avocado, and feta. Very gently toss a couple of times to distribute those ingredients throughout the salad and serve.

Serves 4.

Prep time: 10 min - Cook time: 10 min

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NOTES

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Super Orzo Salad

1 cup orzo pasta dried wheat
8-10 medium Asparagus 1 " segments
1/2 medium Broccoli head cut into trees
 Cilantro 1/2 handful chopped (mint if prefer)
1 small Garlic cloves with pinch of salt
2 tablespoon Fresh lemon juice
1/4 cup Olive oil
1 small sprouts handful
1/3 cup Almonds toasted
1 small Cucumber 1/4 in pieces
1 medium Avocado sliced in sm pieces
1/4 cup Feta cheese crumbled

Orzo Super Salad Recipe
If you are going to transport this to an outdoor picnic or potluck, place all of the ingredients, layered, in a big bowl or container. Toss the avocado gently with a bit of lemon juice ahead of time - so it doesn't brown. Make sure there are a few inches of head room in the container, and you'll need some sort of lid. Carry the dressing in a separate jar. When you are ready to serve the salad, gently toss the ingredients with the dressing using your hands, or leave the lid on the container and gently shake/tumble it - not ideal but it works. You can double or triple this recipe to serve more of a crowd.

Directions:
Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the asparagus and broccoli into the orzo pot. Cook for the final 30 seconds, drain and run under a bit of cold water. Just long enough to stop the cooking.

In the meantime, whisk together the garlic, lemon juice, olive oil, and more salt (if needed) into the dressing. Set aside.

Serves 4.

Prep time: 10 min - Cook time: 10 min

Print Recipe

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Nutrition

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Serving Size: 1 Serving (739g)
Recipe Makes: 1 Servings

Calories: 1130
Calories from Fat: 645 (57%)

Amt Per Serving		% DV

	Total Fat 71.7g	96 %
	Saturated Fat 13.6g	68 %
	Monounsaturated Fat 42.7g
	Polyunsanturated Fat 10.8g
Cholesterol 115.9mg		36 %
Sodium 470.8mg		16 %
Potassium 1962.3mg		52 %
Total Carbohydrate 103g		30 %
	Dietary Fiber 19.6g	79 %
	Sugars, other 83.4g
Protein 32.1g		46 %
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: 1130

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