Orzo Salad Dreaming βοΈπ Sure, itβs October, but who says we canβt bring a little summer sunshine to our plates? πβ¨ This fresh orzo salad is bursting with bright cherry tomatoes, crisp cucumbers, briny olives, and creamy feta, all tossed in the most refreshing lemony vinaigrette. π Perfect for when you need a light, zesty pick-me-up! π Plus, the extra-virgin olive oil is packed with heart-healthy fats that support healthy aging for women over 50. β€οΈπ©β𦳠Brighten up your day with every bite! π
Get the recipe below π or on my website along with other health benefits here: https://www.christineavanti.com/recipes/orzo-salad/
Ingredients for the Salad:
– 1 cup of orzo cooked
– ΒΌ cup cherry tomatoes, halved
– 1 Persian cucumber finely sliced
– ΒΌ cup Kalamata olives sliced in half
– ΒΌ cup Greek feta cheese, crumbled
Ingredients For the dressing:
– juice of one lemon
– ΒΌ cup extra-virgin olive oil
– 1 tablespoon sherry vinegar
– Β½ teaspoon Dijon mustard
– 1 teaspoon honey
– Β½ teaspoon salt
– Β½ teaspoon pepper
– Β½ teaspoon fresh oregano for garnish
Instructions:
Step 1 – Cook, orzo pasta, according to directions spread on a baking sheet. Let the orzo completely cool before adding fresh vegetables.
Step 2 – Combine all ingredients for the dressing in a small bowl set aside.
Step 3 – Combine cooked orzo with tomatoes, cucumber, olives, feta cheese and dressing. Toss well. Garnish with fresh oregano or parsley.
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