Directions:
- Cook orzo according to package for al dente. Drain and rinse with cold water.
- Once orzo has cooled, in serving bowl mix orzo, olives, feta, parsley, dill, and tomato.
- In small bowl, whisk together oil and lemon juice. Mix into salad.
- Salt and pepper to taste. Refrigerate and chill before serving.
- If you use dried dill, be sure to use plenty.
- Serves: 6 as a side dish.
- Also great as a main dish for lunch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.04 Kcal (900 kJ) | ||
| Calories from fat | 170.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.97g | 29% | |
|---|---|---|---|
| Cholesterol | 24.22mg | 8% | |
| Sodium | 461.21mg | 19% | |
| Potassium | 84.34mg | 2% | |
| Total Carbs | 7.04g | 2% | |
| Sugars | 2.37g | 9% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 4.95g | 10% | |
| Vitamin C | 6.3mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 132.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 210.93 Kcal (883 kJ) | ||
| Calories from fat | 167.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.61g | 29% | |
|---|---|---|---|
| Cholesterol | 23.76mg | 8% | |
| Sodium | 452.4mg | 19% | |
| Potassium | 82.73mg | 2% | |
| Total Carbs | 6.91g | 2% | |
| Sugars | 2.33g | 9% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 4.86g | 10% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 130.4mg | 13% | |
* 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.
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