12 Ingredients
  • 5 cups cooked orzo
  • 1 large cucumber, peeled, seeded, and diced
  • 3 plum tomatoes, seeded and diced
  • 1 medium red onion, small diced
  • 20 pitted kalamata olives, cut into quarters
  • 1 14-ounce can artichoke hearts (give or take), cut into eighths
  • 1/4 to 1/3 cup fresh parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 1 large lemon, halved
  • 1/2 tablespoon kosher salt
  • Freshly ground black pepper
  • 3 or 4 ounces reduced fat feta cheese, crumbled
Nutrition
241
12% daily value
10 servings
                                       
                                            balanced, low-​sugar, vegetarian
     

Fat

17% 11

Saturated

14% 3

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

10% 30

Carbs (net)

- 26

Fiber

18% 5

Sugars

- 3

Sugars, added

- 0

Protein

15% 7

Cholesterol

3% 9

Sodium

19% 461

Calcium

9% 93

Magnesium

12% 48

Potassium

9% 312

Iron

9% 2

Zinc

7% 1

Phosphorus

18% 127

Vitamin A

3% 31

Vitamin C

25% 15

Thiamin (B1)

5% 0

Riboflavin (B2)

8% 0

Niacin (B3)

5% 1

Vitamin B6

8% 0

Folate equivalent (total)

11% 45

Folate (food)

- 45

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

7% 1

Vitamin K

58% 47
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