Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked Orzo (see packaging for directions on cooking the Orzo)
  • 1 cup fresh tomatoes
  • 1/2 cup fresh chopped basil
  • 1/2 cup fresh nectarine
  • 1 cup fresh mixed greens (arugula (spinach, red lettuce))
  • 1 tablespoon sliced almonds
  • 1 tablespoon pumpkin seeds
  • 2 tablespoons black olives (wash and drain)
  • For Yogurt Vinaigrette Salad Dressing:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 to 1 lemon (juiced)
  • 1 tablespoon yogurt
  • 1 teaspoon honey (or more according to your liking)
  • 1/2 teaspoon salt
  • a pinch of freshly ground black pepper

Instruction

  • Whisk together all dressing ingredients. Add more salt, honey and pepper if desired.
  • Place cooked orzo, tomatoes, chopped basil, nectarine, mixed greens, sliced almonds, pumpkin seeds and black olives in a serving bowl.
  • Pour in the yogurt vinaegratte dressing and stir until well combined.
  • Serve immediately or fridge until ready to use.