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  Orzo Salad
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 234
Ingredients:
1 cup Orzo, uncooked
2 tbsp Chopped sun dried tomatoes,
Soaked in boiling water for
Ten minutes
1/2 cup Chopped sweet red pepper
1/4 cup Chopped green onions
1 (4-ounce) can sliced ripe
Olives, drained
3 tbsp Chopped fresh parsley
1 tsp Olive oil
1/4 cup Red wine vinegar
1/2 tsp Dry mustard
Instructions:
Cook the orzo according to the package directions, omitting any salt
and fat; drain. Combine the orzo, tomato, red pepper and the next
three ingredients in a bowl; toss gently.

Combine the olive oil, vinegar and mustard; stir well with a wire
whisk. Pour over the orzo mixture; toss gently. Cover and chill for
at least two hours.

From Cooking Light Cookbook 1994. The following information is based
on the original recipe, which included a jar of sun dried tomatoes in
olive oil. Per serving: Calories, 116; Protein, 3 grams; Carbs., 19
grams; Sodium, 78 mg. Fat, 3 grams (23% of calories).

Posted by Jean Reese to the Fatfree
Dig. Vol.12 Iss. 14 Nov. 15, 1994. Posted by Posted by Jean Reese
to the Fatfree Dig. Vol.12 Iss. 14
Nov. 15, 1994. FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
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