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Lemony Orzo and Roasted Corn Salad
ERICA'S RECIPES14Ingredients
40Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups orzo pasta
- 2 cups whole kernel corn (yellow, thawed if frozen)
- 1/2 Tbsp. extra-virgin olive oil (good quality)
- 1/2 cup leaf parsley (chopped Italian flat-)
- 2 bunches green onions (chopped, white and light green parts only)
- kosher salt (to taste, at least 1/2 teaspoon)
- queso fresco cheese (optional)
- chopped parsley (optional)
- cracked pepper (optional)
- 2 lemons
- 1/4 cup extra-virgin olive oil
- 2 tsp. Dijon mustard
- 1 pinch kosher salt
- cracked pepper (couple pinches fresh)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium300mg13% |
| Potassium590mg17% |
| Protein15g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate89g30% |
| Dietary Fiber10g40% |
| Sugars5g |
| Vitamin A25% |
| Vitamin C110% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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