Directions:
- Cook orzo in 6-8 qt pot of boiling water according to pkg directions (7-9 minutes) Drain and rinse with cold water; drain well.
- Toss in large bowl with 1 1/2 T olive oil.
- Add chopped vegetables, beans, and olives In separate small bowl, combine olive juice, sesame oil, lemon juice, vinegar, garlic, oregano, dill weed, mustard and curry.
- Gradually whisk in remaining 1/2 cup olive oil.
- Add salt and ground pepper to taste.
- Add dressing to orzo mixture and blend well.
- At this point taste the salad, and add more of whatever you prefer (I added more dijon).
- Toast pine nuts on a cookie sheet in a 350 degree oven for 5-10 minutes.
- Sprinkle on top of salad just before serving.
- Can be made 1 day ahead.
- Makes approximately 10 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.44 Kcal (1208 kJ) | ||
| Calories from fat | 245.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.3g | 42% | |
|---|---|---|---|
| Cholesterol | 0.24mg | 0% | |
| Sodium | 176.39mg | 7% | |
| Potassium | 329.03mg | 7% | |
| Total Carbs | 9.65g | 3% | |
| Sugars | 3.61g | 14% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 2.99g | 6% | |
| Vitamin C | 71.5mg | 119% | |
| Vitamin A | 1mg | 33% | |
| Iron | 17.9mg | 99% | |
| Calcium | 54mg | 5% | |
| Amount Per 100 g | |||
| Calories | 157.73 Kcal (660 kJ) | ||
| Calories from fat | 134.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.93g | 42% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 96.46mg | 7% | |
| Potassium | 179.93mg | 7% | |
| Total Carbs | 5.28g | 3% | |
| Sugars | 1.97g | 14% | |
| Dietary Fiber | 1.69g | 12% | |
| Protein | 1.63g | 6% | |
| Vitamin C | 39.1mg | 119% | |
| Vitamin A | 0.5mg | 33% | |
| Iron | 9.8mg | 99% | |
| Calcium | 29.6mg | 5% | |
* 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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