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Greek Orzo Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.3694
Energy (kCal)526.2499
Carbohydrates (g)34.988
Total fats (g)32.9161
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoked hearts, reserving liquid. | 2. In large bowl combine pasta, artichoke heats, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator. | 3. Just before serving, drizzle reserved artichoke marinade over salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orzo pasta 1 1/2 cups uncooked - - - -
    artichoke heart 2 cans marinated - - - -
    tomato 1 seeded chopped 40.2099 8.6898 1.9658 0.4468
    cucumber 1 seeded chopped 15.96 2.8728 0.7847 0.2128
    red onion 1 chopped 64.0 14.944 1.76 0.16
    feta cheese 1 cup crumbled 396.0 6.135 21.315 31.92
    black olive 1 can drained - - - -
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    lemon pepper 1/2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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