Refreshing Summer Orzo Salad

This is a wonderfully light salad for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken, and you can vary the amount of feta depending on your taste.

Step: 1

Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.

Step: 2

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.

Step: 3

Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it’s better the next day.

Per Serving: 554 calories; protein 19.3g; carbohydrates 49.6g; fat 32.3g; cholesterol 43.6mg; sodium 1004.1mg.

Product salad is one of the nicest salads to produce . It is high in fibre and water content . As fruits can make natural sugar , you can have it for eat in mornings . The sweetness in it will give you enough energy for the day and deal with your sweet cravings too.

Salads often get a not good for being unsatisfying (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is not being talked more , but it’s exactly where you’ll found the good vegetable fruit that may fuel weight loss.