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Summer Vegetable Salad

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, C, E, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Nonstick cooking spray

  2. 1 teaspoon 5ml Olive oil

  3. 1 Shallot - minced

  4. 1 cup 237ml Orzo

  5. 1 Nonfat chicken broth - (14 1/2 oz)

  6. 1/4 cup 59ml White wine vinegar

  7. 2 tablespoons 30ml Lemon juice

  8. 5 Tomatoes - diced

  9. 2 Zucchini - diced

  10. 2 Yellow squash - diced

  11. 1 Hungarian green pepper - seeded, diced

  12. 1 cup 62g / 2 1/5oz Diced red onion

  13. 2 tablespoons 30ml Minced basil

  14. 1 1/2 teaspoons 7 1/2ml Salt

  15. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  16. 1 Boston lettuce - coarsely chopped

  17. 2 tablespoons 30ml Dry-roasted sunflower seeds

Instructions Jump to Ingredients ↑

  1. Spray bottom of large saucepan with nonstick cooking spray. Heat oil over medium-low heat, then add shallot and saute about 1 minute, stirring. Stir in orzo. Add broth. Heat to boiling. Reduce heat, cover and simmer until orzo is tender and liquid is absorbed, 10 to 11 minutes.

  2. Put orzo in large bowl. Stir in vinegar and lemon juice. Stir in tomatoes, zucchini, yellow squash, green pepper, onion, basil, salt and pepper. Cover and chill 1 hour.

  3. Stir in lettuce. Spoon into serving bowl and sprinkle with sunflower seeds.

  4. This recipe yields 8 servings.

  5. Each serving: 114 calories ; 492 mg sodium; 0 cholesterol; 2 grams fat; 19 grams carbohydrates; 6 grams protein; 1.08 grams fiber.

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