orzo salad (greek style)

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* Exported from MasterCook *

 

Orzo Salad (Greek Style)

 

Recipe By :Restaurants Hospitality

Serving Size : 24 Preparation Time :0:00

Categories : 2002-07-16 Meatless

Quantity Cooking Salads

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds orzo pasta -- uncooked

1 cup olive oil -- See variation

1/4 cup lemon juice

1/4 cup white wine vinegar

1 tablespoon garlic -- minced

3 cups California ripe olives -- wedged

2 cups carrots -- 1/8-inch minced

2 cups red bell pepper -- 1/4-inch, diced

2 cups green bell pepper -- 1/4-inch diced

2 cups cucumber -- seeded, 1/4-inch diced

3/4 cup red onion -- 1/4-inch dice

3/4 cup scallions -- finely chopped

1 cup parsley -- chopped

1/2 cup lemon zest -- grated, blanched, rinsed

 

Cook orzo in boiling salted water just until al dente. Drain and rinse. Place in

large bowl. Combine olive oil, lemon juice, vinegar and garlic. Add to orzo.

Stir well. Chill for 1 hour. Add next 8 ingredients to orzo. Combine. Chill

well. Adjust seasoning with salt and pepper. Sprinkle each serving with lemon

zest.

 

VARIATION -- use half the oil (289 Calories; 7g Fat (22.6% calories from fat);

8g Protein; 48g Carbohydrate; 3g Dietary Fiber), moisten with additional lemon

and vinegar; add sugar and salt to adjust taste.

 

Source:

" SUPER SALAD IDEAS by Gail Bellamy in Restaurants Hospitality 2001-04 "

Yield:

" 24 cups "

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Per Serving (excluding unknown items): 329 Calories; 12g Fat (32.1% calories

from fat); 8g Protein; 48g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

158mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 4282 0 0 0 0 0 0 0 0