Gazpacho Salad

Gazpacho Salad
Servings: 6 Prep 20 mins Cook 10 mins

Ingredients

  • 1 cup orzo
  • 2 1/2 cups chicken broth
  • 5 tablespoons olive oil
  • 2 cups diced, peeled, seeded ripe tomatoes
  • 1 cup chopped mushrooms (about 3 ounces)
  • 1 cup diced, peeled, seeded cucumber
  • 1 cup diced sweet green pepper
  • 6 green onions (both white and green parts), chopped (about 1/2 cup)
  • 3 tablespoons chopped fresh flat-leaf Italian parsley
  • 2 tablespoons red-wine vinegar
  • 2 cloves garlic, pressed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bunch spinach (about 4 ounces), stemmed, washed and dried

Make It

1. Cook orzo in boiling chicken broth in medium-size saucepan for 10 minutes or until tender. Drain excess liquid if necessary. Place orzo in large bowl. Stir 1 tablespoon olive oil into orzo.

2. Add tomato, mushrooms, cucumber, green pepper, green onion and parsley to the orzo; stir until ingredients are well combined.

3. Whisk together the remaining 4 tablespoons olive oil, the vinegar, garlic, salt and pepper in small bowl. Pour over orzo mixture; toss gently until well combined.

4. Serve the salad over a bed of spinach.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 264, Fat, total (g): 13, chol. (mg): 2, carb. (g): 30, pro. (g): 7, sodium (mg): 615, Percent Daily Values are based on a 2,000 calorie diet.