Mediterranean Orzo Salad with Feta Vinaigrette recipes

Mediterranean Orzo Salad with Feta Vinaigrette recipes
9 Ingredients
  • 1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
  • 2 cups bagged prewashed baby spinach, chopped
  • 1/2 cup chopped drained oil-packed sun-dried tomato halves
  • 3 tablespoons chopped red onion
  • 3 tablespoons chopped pitted kalamata olives
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 (6-ounce) jar marinated artichoke hearts, undrained
  • 3/4 cup (3 ounces) feta cheese, crumbled and divided
Nutrition
207
10% daily value
4 servings
                                       
                                            balanced, low-​sugar, vegetarian
     

Fat

15% 9

Saturated

17% 3

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 0

Carbs

8% 25

Carbs (net)

- 22

Fiber

11% 3

Sugars

- 3

Sugars, added

- 0

Protein

16% 8

Cholesterol

6% 19

Sodium

16% 382

Calcium

13% 126

Magnesium

6% 25

Potassium

3% 159

Iron

14% 2

Zinc

10% 1

Phosphorus

19% 131

Vitamin A

7% 59

Vitamin C

5% 5

Thiamin (B1)

6% 0

Riboflavin (B2)

16% 0

Niacin (B3)

5% 1

Vitamin B6

12% 0

Folate equivalent (total)

6% 25

Folate (food)

- 25

Folic acid

- 0

Vitamin B12

15% 0

Vitamin D

23% 3

Vitamin E

3% 0

Vitamin K

22% 27

Sugar alcohols

- 0

Water

- 48
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