Friday, January 30, 2009
12 ounces orzo, prepared as directed
3 cloves garlic, minced 2 pints grape tomatoes
2 bunches scallions (if you are an onion fan - use red onions)
2 teaspoons dried oregano
1 tablespoon basil
1/2 cup fresh dill (dried can work if no fresh available)
1/4 cup fresh parsley (ditto on the dried)
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons balsamic vinegar
6 ounces feta cheese
note: I never measure, but I did once for when I wrote the recipe down...but variations according to taste work just fine :)
Mix it all together in a big 'ol bowl
Nutrition: 204 Calories; 8g Fat (35.8% calories from fat); 3g Saturated Fat; 6g Protein; 27g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 167mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
note: for those who are unsure of what orzo is...it is a rice shaped pasta - you can find it in the pasta aisle with the other noodles...it usually comes in a smallish box.