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| Description: | Mix it up! Instead of your typical potato and macaroni salad, add a little Greek flavor to your meal. Made with orzo, a popular type of pasta used in Greek cooking, this dish will send your senses into overdrive with its bright Mediterranean flavors. This salad is layered with so many flavorful and nourishing ingredients -- including lycopene-rich canned tomatoes -- that your friends and family will be coming back for seconds. | |
| Time: | 25 min (15 min to prepare, 10 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | Greek | |
| Number of Servings: | 6 | |
| Ingredients: | ||
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8 ounce 1uncooked orzo (pasta) 1 can (12 ounces) Italian-herb, diced tomatoes 2 tablespoon 1/4olive oil 1/4 cup chopped fresh mint leaves or 2 tablespoons dried mint 2 clove minced garlic 1 can (10 ounces) whit emeat chicken, drained 1 medium unpeeled cucumber, diced 1/4 cup chopped green onions 1/4 cup pitted canned kalamata olives, sliced 2 ounce feta cheese, crumbled 1 cup shredded, fresh spinach |
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| Directions: | ||
| Cook orzo according to package directions without oil or salt, until al dente, or tender but firm. Drain and cool under running water. Drain tomatoes, reserving liquid. In a small bowl combine reserved liquid from tomatoes, olive oil, mint and garlic; set aside. In a large bowl, combine cooled pasta, with drained tomatoes, chicken, cucumber, green onions, olives and feta cheese. Toss with salad dressing mixture. Chill. Fold in spinach just before serving. |
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| Notes: | ||
| Nutritional Information Per Serving: | ||
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