Greek Orzo Salad

• 分量: 6 servings
• 調理時間: 15 minutes
• 総時間: 35 minutes

材料

2 tbsp. fresh lemon juice

1/2 tsp. Dijon mustard

1/4 c. extra-virgin olive oil

1/4 c. finely chopped red onion

2 tbsp. finely chopped fresh dill

Kosher salt

Freshly ground black pepper

8 oz. orzo

3 Persian cucumbers, sliced into thin half-moons

2 c. cherry tomatoes, halved

1 (15.5-oz.) can chickpeas, drained, rinsed

1/2 c. pitted kalamata olives, halved

1 c. crumbled feta (about 4 oz.)

Finely chopped fresh dill, for serving

手順

Dressing

In a large bowl, whisk lemon juice and mustard. While whisking, slowly add oil until emulsified. Stir in onion and dill; season with salt and pepper.

Make Ahead: Dressing can be made 3 days ahead. Store in an airtight container and refrigerate.

Salad

In a large pot of boiling salted water, cook orzo, stirring occasionally, until al dente according to package directions. Drain.

Transfer orzo to bowl with dressing. Add cucumbers, tomatoes, chickpeas, and olives and toss to coat. Fold in feta. Top with dill.

栄養

• カロリー: 408
• 脂肪総量: 17 g
• 飽和脂肪: 4 g
• トランス脂肪: 0 g
• コレステロール: 17 mg
• ナトリウム: 621 mg
• 炭水化物総量: 44 g
• 食物繊維: 7 g
• 糖質総量: 7 g
• タンパク質: 14 g