Greek Orzo Salad Recipe

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Ingredients:

Serving

Directions:

-Put a large pot on to boil. Once it reaches a boil, salt the water generously.
-While you're waiting for the water to boil; chop your vegetables and parsley, crumble your Feta (unless you bought it pre-crumbled, I do), and juice your lemons. (You could also do this beforehand but I'm a huge multitasker).
-Boil the orzo for 5-7 minutes, make sure to pay attention to it's doneness because if you overcook it the salad won't have the correct texture.
-Once the orzo is soft all the way through, shock it in ice-water, drain and put in a large mixing bowl.
-Add the extra virgin olive oil and immediately stir it in well so the orzo doesn't stick to itself.
-Add all of the vegetables, feta cheese, lemon juice (sparingly at first, make sure you don't make it too lemony; you can add more later!), parsley and a dash or salt and pepper. Stir well to combine everything evenly.
-Put the salad into a sealable container or cover the top of your bowl with plastic wrap. Place in the refrigerator and let sit for at least an hour!
-This should stay good for 3-5 days! Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	276.32 Kcal (1157 kJ)
Calories from fat	179.04 Kcal
		% Daily Value*
Total Fat	19.89g	31%
Cholesterol	36.33mg	12%
Sodium	713.13mg	30%
Potassium	262.34mg	6%
Total Carbs	15.39g	5%
Sugars	5.6g	22%
Dietary Fiber	2.01g	8%
Protein	8.14g	16%
Vitamin C	16.3mg	27%
Iron	0.6mg	3%
Calcium	205.8mg	21%

Amount Per 100 g
Calories	114.28 Kcal (478 kJ)
Calories from fat	74.05 Kcal
		% Daily Value*
Total Fat	8.23g	31%
Cholesterol	15.03mg	12%
Sodium	294.93mg	30%
Potassium	108.5mg	6%
Total Carbs	6.37g	5%
Sugars	2.32g	22%
Dietary Fiber	0.83g	8%
Protein	3.37g	16%
Vitamin C	6.7mg	27%
Iron	0.2mg	3%
Calcium	85.1mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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