Orzo Arugula Salad Recipe
Orzo Arugula Salad Recipe
Simple, and summery. This is great warm, or cold.
What you need:
- 1.5 cups orzo pasta (prepared as below)
- 1.5 cups broth/stock
- 1.5 Tbsp butter
- 4 cups arugula, chopped
- 1/2 cup pumpkin seeds
- 1 cup corn
- 1 cup carrots, diced small
- 2 cups shelled and cooked edamame beans
- 1/2 cup red onion, chopped
- 2 tbsp lemon juice (fresh sqeezed)
- 4 tbsp olive oil
- salt and pepper to taste
How to make:
- Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
- Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 – 20 minutes.
- Meanwhile, mix lemon juice, olive oil, and salt and pepper.
- Combine all ingredients in large bowl, and pour dressing on top.
Per serving (1/8 of recipe)
- Calories – 344
- Protein – 1.4 g
- Carbohydrates – 36 g
- Fat – 1.7 g
- Fibre – 4.5 g
About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocolate Loving Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more