Italian Orzo Salad
Ingredients
Italian Vinaigrette
-
¼
cup
olive oil
-
2
Tbsp
red wine vinegar
-
1
Tbsp
lemon juice
-
1
tsp
Italian seasoning blend
-
⅛
tsp
garlic powder
-
¼
tsp
salt
-
1
tsp
Dijon mustard
-
1
tsp
sugar
Salad
-
1
cup
orzo (uncooked)
-
1
15 oz. can
chickpeas
-
4
oz.
fresh spinach
-
2
pieces
roasted red peppers
-
⅓
cup
kalamata olives
-
½
12 oz. jar
quartered artichoke hearts
-
1
pint
grape tomatoes
Instructions
- Prepare the vinaigrette by whisking together olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic powder, salt, Dijon mustard, and sugar in a bowl or jar.
- Cook the orzo according to package directions, then drain and rinse it with cool water.
- Rinse and drain the chickpeas thoroughly.
- Chop the spinach and place it in a large bowl.
- Slice the roasted red peppers and olives, and chop the artichoke hearts.
- Halve the grape tomatoes and add all the prepared ingredients to the bowl with the spinach.
- Add the cooled orzo and chickpeas to the bowl.
- Toss the salad with half of the vinaigrette and add more dressing to taste.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
21g
Total carbohydrates
56g
Total protein
13g
Sodium
737mg
Cholesterol
0mg
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