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Mediterranean Orzo-Artichoke Salad with Feta Cheese
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Mediterranean Orzo-Artichoke Salad with Feta Cheese

By Margaret Furtado, MS RD LDN CYT and Joseph Ewing, RD LDN

 

Chef Joe Ewing and I are delighted to bring you a couple of our favorite summer recipes, and can’t wait to have you try them out at your next summer gathering! This Mediterranean Orzo-Artichoke Salad with Feta Cheese is a real crowd-pleaser! It contains orzo, rice-shaped pasta, also known as rosini.  

 

Ingredients

 

1 cup

uncooked orzo psata

2 cups

fresh baby spinach, chopped

1/2 cup  sun-dried tomatoes (dry), chopped

3 tablespoons      

red onion, chopped

9

kalamata olives, pitted and chopped

1/2 teaspoon

freshly cracked black pepper

2

whole scallion, chopped

2

garlic cloves, peeled and minced

1/4 teaspoon

kosher salt

1 (6 ounce)

can artichoke hearts, drained and chopped  

8 tablespoons

reduced-fat Greek dressing

1/2 cup

cumbled feta cheese

 

1. Cook orzo according to package directions, omitting salt and fat. Drain, and rinse with cold water.

2. In a large bowl, combine orzo, spinach, sun-dried tomatoes, red onion, kalamata olives, pepper, scallion, garlic, and salt.

3. Add artichoke hearts, Greek dressing, and 1/4 cup feta cheese to orzo, and toss gently to coat.

4. Divide salad among 8 serving plates, and sprinkle each serving with remaining feta cheese.

 

Yield: 8 servings

Prep time: 15 minutes

Cook time: 35 minutes

Serving size: 1/2 cup

 

Nutritional Analysis

Calories 178, Protein 6 g, Carbohydrates 32 g, Total fat 5 g, Sodium 415 mg, Sugars 2 g, Fiber 2 g