Orzo Salad With Salmon, Herbs, and Yogurt Vinaigrette recipe
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Ingredients
- 1 cup orzo pasta ⅓ cup plain low-fat yogurt 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 tablespoon honey 1 teaspoon lemon zest ¼ teaspoon coarse salt ⅛ teaspoon freshly ground black pepper 1 cup halved cherry tomatoes 1 cup peeled and diced English cucumber 3 ¾ ounces canned salmon, drained and flaked 1 tablespoon minced fresh parsley 1 ½ teaspoons minced fresh chives 1 ½ teaspoons minced fresh dill
Nutrition Info
- 331.5 caloriescarbohydrate: 46.7 gcholesterol: 12.9 mgfat: 9.9 gfiber: 2.4 gprotein: 14.7 gsaturatedFat: 1.8 gservingSize: -sodium: 263.6 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Orzo Salad With Salmon, Herbs, and Yogurt Vinaigrette
Directions
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Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
Whisk yogurt, lemon juice, olive oil, honey, lemon zest, salt, and pepper together in a bowl until vinaigrette is smooth.
Mix tomatoes, cucumber, salmon, parsley, chives, and dill with the orzo, add vinaigrette and toss until coated.