Orzo Salad with Radish and Fennel

Perfect salad to bring along on a picnic! Make ahead of time and keep in the refrigerator. Delicious both chilled and at room temperature!


8 ounces uncooked orzo (rice-shaped pasta)
1 tablespoon kosher salt
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1 1/2 cups diced fennel (about 1 bulb)
1/2 cup chopped radish
3 tablespoons chopped fresh mint
3 tablespoons minced green onions
1/2 teaspoon kosher salt
1/3 cup pine nuts, toasted

1. Cook orzo pasta with 1 tablespoon kosher salt according to the package directions, omitting additional fat. Drain and rinse with cold water. Drain well.
2. Combine lemon juice and next 3 ingredients (through pepper) in a large bowl; stir well with a whisk. Add orzo, fennel, and the next 4 ingredients (through 1/2 teaspoon salt); toss well to coat. Cover and chill. Top with nuts before serving.

Yield: 4 servings (393 calories, 19.1 g total fat, 2.3 g saturated fat, 10 g protein, 48.8 g carbohydrate, 4.1 g fiber, 0 mg cholesterol)

Cooking Light, April 2011


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Filed under Nourish the Body

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