Recipe
Salad
Orzo Nectarine Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 28
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. uncooked orzo pasta | ||
| 1 large yellow pepper, diced | ||
| 2 small green zucchini, diced | ||
| 3 fresh nectarines, diced | ||
| ¼ c. chopped fresh parsley | ||
| 1 c. Hy-Vee sliced almonds, toasted | ||
| 1 c. light Catalina dressing | ||
| Hy-Vee salt, to taste |
Directions
- Cook orzo according to package directions. Drain well.
- Combine cooked orzo with remaining ingredients in a large bowl, mixing well.
- Cover and refrigerate for at least 2 hours. Salt to taste.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 130mg
- Total Carbohydrates: 19g
- Protein: 3g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 20%
0%
Iron 4%
0%
Calcium 2%