Orzo Salad with Zucchini & Feta
½ cup uncooked orzo 1/3 cup thinly sliced radishes
1 cup coarsely chopped zucchini 1/3 cup crumbled feta cheese
½ cup finely chopped fresh Italian parsley 2 Tbsp thinly sliced green onion
1 Tbsp extra virgin olive oil 1 Tbsp lemon juice
¼ tsp salt 1/8 tsp black pepper
- Cook orzo according to package directions, omitting any salt or fat. Drain, rinse under cold water, drain well and transfer to large bowl. Meanwhile heat small skillet coated with non-stick cooking spray over medium heat. Add zucchini, cook and stir 2 to 3 minutes. Remove from heat and add parsley, radishes, feta and onion to orzo.
- Meanwhile, whisk oil, lemon juice, salt and pepper in small bowl. Pour over salad, mix gently.
Makes 4 servings (3/4 cup each)
153 kcal; 7gm total fat; 2 gm sat fat; 5 gm pro; 19gm CHO; 11mg cholesterol; 1 gm dietary fiber; 297 mg sodium.
Exchanges: 1 starch; 1 veg; 1 fat