Greek Zucchini “Orzo†Salad
Try this Greek Zucchini “Orzo†Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 1/4 teaspoon dried oregano
- 1 teaspoon dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup diced red onion
- 1/4 teaspoon dried basil
- pepper to taste
- 1 tablespoon extra virgin olive oil
- for the salad:
- for the dressing:
- 1.5 cups seeded and chopped roma tomatoes
- 1 cup canned artichoke hearts drained and quartered
- 1 cups baby spinach
- 1.5 tablespoons red wine vinegar
- 1/4 teaspoon dried parsley
- for the orzo:
- 1.5-2 medium zucchinis blade c/d
- 1/2 cup halved pitted kalamata olives
- 1/3 upcrumbled feta cheese
- Carbohydrate 2.52860445795929 g
- Cholesterol 0 mg
- Fat 2.29328583331967 g
- Fiber 0.68670834317352 g
- Protein 0.590032500039977 g
- Saturated Fat 0.31873991666312 g
- Serving Size 1 1 -4 (39g)
- Sodium 28.1149218108991 mg
- Sugar 1.84189611478577 g
- Trans Fat 0.0829772499977464 g
- Calories 32 calories
Place the zucchini noodles into a food processor and pulse until orzo-shaped (like a longer rice.) Be careful not to over-pulse, as zucchini is moist and will become mushy. Pat dry and set aside.Combine all of the ingredients for the dressing into a bowl and whisk together. Taste and adjust to your preference.Place all of the ingredients for the salad along with the zucchini in a large mixing bowl and pour over the dressing. Toss thoroughly to combine and serve or save in the refrigerator for up to 4 days for maximum freshness.
