Carrot & Orzo Salad
Ingredients
-
1
lb
carrots
-
2
Tbsp
olive oil, divided
-
½
Tbsp
ground cumin
-
¼
tsp
salt
-
to taste
freshly ground pepper
-
1
cup
uncooked orzo
-
⅓
bunch
fresh parsley
-
2
oz
feta cheese, crumbled
-
½
Tbsp
lemon juice
Instructions
- Preheat the oven to 375°F.
- Wash and peel the carrots, then slice them into thin medallions.
- Toss the sliced carrots with 1 tablespoon of olive oil, cumin, salt, and pepper.
- Spread the carrots on a baking sheet and roast for 30 minutes.
- While the carrots roast, boil the orzo for 7-10 minutes until tender, then drain and cool slightly.
- Toss the orzo with the remaining tablespoon of olive oil to prevent sticking.
- Once the carrots are roasted, combine them in a large bowl with chopped parsley, crumbled feta, and the orzo.
- Add lemon juice and additional salt if desired, then toss to combine and serve.
Nutrition Facts (estimated)
Servings
4 to 6 servings
Calories
298
Total fat
11.05g
Total carbohydrates
42.85g
Total protein
8.6g
Sodium
450.85mg
Cholesterol
0mg
You might also like