Orzo & Grape Salad with Feta & Mint

Orzo-Grape-Salad-Feta-MintI recently made this Orzo & Grape Salad with Feta & Mint, while visiting family in Chicago. It went really well with our Chicken Vegetable Kabobs from Hy-Vee. It made quite a few servings, so we had some for lunch the next day. I am sure you could make substitutions like oregano for the mint or quinoa for the orzo. It is brightly colored, refreshing and easy side dish to pair with chicken or lamb. You can serve warm or cold.

Serves: 6 (about 3/4 cup each)
Source:adapted from Eating Well, Inc.

All you need:
1 c. orzo, preferably whole-wheat
2 tbsp Hy-Vee Select extra-virgin olive oil
2 tbsp Hy-Vee lemon juice
1/4 tsp salt
1/4 tsp freshly ground pepper
2 c. quartered or halved seedless grapes
1/3 c. Hy-Vee Select crumbled feta cheese
1/4 c. chopped fresh mint
2 tbsp finely chopped red onion

All you do:
1.Bring a large saucepan of water to a boil. Add orzo and cook until just tender, about 8 minutes. Drain in a colander and rinse with cold water until cool.
2.Meanwhile, whisk oil, lemon juice, salt and pepper in a large bowl. Add grapes, feta, mint, onion and the orzo; toss to combine.

Nutrition Facts per serving:
Calories: 202
Fat: 7g
Carbohydrate: 30g
Protein: 5g
Cholesterol: 7mg
Saturated Fat: 2g
Dietary Fiber: 5g
Sodium: 192mg
Exchanges: 1 starch and 1/2 fruit and 1 fat.
See http://www.hy-vee.com for more recipes!

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