Broccoli orzo salad
This salad has small pieces of broccoli that melt in your mouth with the orzo pasta. The fresh, tangy buttermilk dressing makes this salad extra delicious.
163 cal
Serves 4-6
Prep time
0h 20m
Cook time
0h 8m
Total time
0h 28m
Ingredients
Directions
-
Step 1
In saucepan of boiling water, cook orzo for 5 minutes. Add broccoli and cook for 3 minutes or until orzo is tender but firm. Drain well and place in bowl. -
Step 2
Meanwhile, in small food processor or blender, puree buttermilk with basil, parsley, green onion until smooth. Pulse in garlic and vinegar. Pour over orzo mixture; add cheese and toss to coat well.
Tips
-
For a cold salad, simply rinse the orzo and broccoli under cold water after cooking and drain well. Add dressing as in recipe.
-
To make 75 mL (1/3 cup) of your own buttermilk place 5 mL (1 tsp) lemon juice into glass measuring cup and add enough skim milk to make 75 mL (1/3 cup).
Nutritional information
Per serving (1 sur 6)
- Calories
- 163
- Protein
- 9 g
- Sodium
- 104 mg
- Potassium
- 322 mg
- Total fat
- 2 g
- Saturated fat
- 1 g
- Cholesterol
- 4 mg
- Carbohydrates
- 31 g
- Fibre
- 5 g
- Sugars
- 3 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011
