Orzo Salad with Zucchini, Mint and Yogurt Cheese
Yogurt cheese is absolutely delicious with a rich taste and its low in fat and calories. It can be used in so many ways - here it's used as a creamy dressing.
|2||c||orzo (cooked and cooled)|
|2||tbsp||virgin olive oil|
|1⁄2||c||red onion (short julienne)|
|1⁄2||c||red peppers (short julienne)|
|1⁄2||c||carrot (short julienne)|
|1||c||zucchini (short julienne)|
|1⁄8||tsp||red chili flakes (optional)|
|1 1⁄2||tbsp||fresh mint leaves (washed and coarsely chopped)|
|1 1⁄2||tbsp||Italian parsley leaves (washed and coarsely chopped)|
|1 1⁄2||c||Stonyfield Organic Low Fat Plain Yogurt (to yield 1/2 cup yogurt cheese*)|
|Salt and pepper to taste|
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 1/2 cups of yogurt for 3-6 hours in the refrigerator. This should yield 1/2 cup of yogurt cheese.
Heat large sauté pan and when hot add oil. Add onions, carrots, zucchini, peppers and garlic and quickly sauté to bring out color and cook lightly. Add red chili flakes and season with salt and pepper. Cool.
Combine veggies with orzo. Toss in herbs, parmesan, lemon juice and yogurt cheese. If needed, thin with a little warm water. Season to taste.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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