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Orzo Salad

Ingredients
 

1 cup orzo, uncooked
2 tbsp chopped sun dried tomatoes,
1 soaked in boiling water for
1 ten minutes
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 (4-ounce) can sliced ripe
1 olives, drained
3 tbsp chopped fresh parsley
1 tsp olive oil
1/4 cup red wine vinegar
1/2 tsp dry mustard




 
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Preparation
 
Cook the orzo according to the package directions, omitting any salt
and fat; drain. Combine the orzo, tomato, red pepper and the next
three ingredients in a bowl; toss gently.

Combine the olive oil, vinegar and mustard; stir well with a wire
whisk. Pour over the orzo mixture; toss gently. Cover and chill for
at least two hours.

From Cooking Light Cookbook 1994. The following information is based
on the original recipe, which included a jar of sun dried tomatoes in
olive oil. Per serving: Calories, 116; Protein, 3 grams; Carbs., 19
grams; Sodium, 78 mg. Fat, 3 grams (23% of calories).

Posted by Jean Reese <[email protected]> to the Fatfree
Dig. Vol.12 Iss. 14 Nov. 15, 1994. Posted by Posted by Jean Reese
<[email protected]> to the Fatfree Dig. Vol.12 Iss. 14
Nov. 15, 1994. FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV.

 

 
Servings: 1

 

 

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