Skip to main content

Mediterranean Orzo Salad

Ingredients

  • 16 ounces orzo
  • 3 cups baby spinach leaves , gently torn into large pieces
  • 1 1/2 chopped red bell pepper , about one red bell pepper
  • 1 cup cucumber , diced and seeded, about one medium
  • 3/4 cup red onion , diced
  • 5 ounces Castelvetrano green olives , drained and halved
  • 5 ounces Kalamata pitted olives , drained and halved
  • 7 ounces feta cheese
  • 1/2 cup canola oil
  • 1/4 cup olive oil
  • 1 lemon , juiced
  • 1 1/2 teaspoons oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper


Instructions

  1. Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.
  2. Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.
  3. In a small bowl, whisk the canola oil, olive oil, lemon juice, oregano and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.
  4. Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.



Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Skillet Chicken and Mushroom Wine Sauce

Ingredients 3 boneless, skinless chicken breasts, cut diagonally into cutlets ½ cup all-purpose flour 1/2 teaspoon salt 1 teaspoon pepper 1/2 teaspoon garlic powder 12 ounces mushrooms, cleaned and thick sliced 4 tablespoons unsalted butter, divided 1 tablespoons olive oil 2 garlic cloves, minced 2 large shallots, sliced thin 1 ½ cups chicken broth, low sodium ½ cup dry white wine ½ cup heavy cream 2 large springs of fresh thyme 1 teaspoon Dijon mustard 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth Instructions Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating...
Post a Comment
Read more

Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Ingredients For cooking chicken: 4 boneless skinless chicken breasts (halved horizontally and paper towel dried) 1/2 cup flour 1 teaspoon salt ¼ teaspoon black pepper 1 teaspoon garlic powder 2 teaspoons Italian seasoning 2 tablespoons olive oil Pasta: 12 oz of spaghetti White Wine Parmesan Sauce: 4 tablespoons butter 1 small yellow onion (or use 1/2 onion) chopped 4 garlic cloves minced 2 scallions chopped 2 small tomatoes diced 1 tablespoon flour 1 cup heavy cream 1 cup white wine ½ cup Parmesan cheese shredded 1 teaspoon Italian Seasoning 1/2 teaspoon salt more to taste ¼ teaspoon crushed red pepper flakes Instructions PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.  In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chic...
Post a Comment
Read more

Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake yield : 12 MINI CHEESECAKES prep time : 10 MINUTE Scook time : 20 MINUTE Scooling time : 4 HOURS total time: 4 HOURS 30 MINUTES #keto Pumpkin Cheesecake bites Ingredients 16 ounces cream cheese, room temperature 2 large eggs, room temperature 1/2 cup pumpkin puree 1/2 cup sweetener, such as monkfruit 1 tablespoon pumpkin pie spice 1 teaspoon vanilla 1/8 teaspoon salt Instructions Preheat oven to 350 degrees. Line a 12 cup standard muffin tin with paper liners. Beat together the cream cheese and eggs until smooth and creamy. Add the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix. Pour the batter evenly between the 12 muffin wells. Bake for 20 minutes or until just slightly jiggly in the center. Cool completely on the counter before transferring to the refrigerator to finish cooling. Recipes Source :  Click Here
Post a Comment
Read more