Olive and Sun Dried Tomato Orzo Salad
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
380
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 335 mg | (8 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 3 cups Orzo
- ⅔ cup oil-packed sun-dried tomatoes (drained and chopped)
- 1 cup extra virgin olive oil
- ½ cup balsamic vinegar
- ½ cup kalamata Olives (chopped)
- 2 cups Radicchio (finely chopped)
- 1 cup Pine nuts (toasted)
- 1 cup fresh Basil (chopped)
- 1 cup freshly grated Parmesan (grated)
- 4 garlic cloves (minced)
- 1 tsp salt
- ½ tsp peppers
Preparation steps
1.
Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well.
2.
Transfer the cooked orzo to a large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend.
3.
Next add the chopped radicchio, toasted pine nuts, chopped basil, grated Parmesan and garlic into orzo mixture. Season salad with salt and pepper and serve warm, room temperature or chilled.
