Delicious Summer Recipe'

By Lu Ann Beavers-Willis, MSN, RN, CDE

Orzo Salad with Zucchini and Feta

Cost per serving: $1.29   Prep Time: 15 min. Total time: 25 min.   Serves: 8

Recipe demonstration provided by LuAnn Beavers Willis at the Tuscarawas Valley Family Farmer's Market in July, 2015

8 oz. orzo                                                   3 Tbsp. olive oil

3 Tbsp. white wine vinegar                       ½ tsp. crushed red pepper

¾ tsp. salt                                                   1/4/ tsp. pepper

1 ¼ lbs. small zucchini (3-4), cut into thin half moons

8 oz. feta, crumbled (about 2 cups)          ¼ cup chopped fresh dill

Cook orzo in boiling water until al dente, about 10 minutes or as package label directs. Drain and run under cold water to cool. In a large bowl, combine oil, vinegar, red pepper, salt, and pepper. Add zucchini and let marinate, tossing occasionally, for 20 minutes. Add orzo, feta, and dill to zucchini mixture; toss to combine.

Per Serving:   234 calories, 12g Fat (5g Saturated), 25 mg cholesterol, 2g Fiber, 9g Protein, 24gCarbs, 540 mg Sodium Recipe from ALLYOU.COM