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Spring Orzo Salad with Arugula, Asparagus, Pine Nuts
RACHEL COOKS10Ingredients
30Minutes
210Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1/2 lb. orzo (uncooked)
- 1 tsp. olive oil
- 1 lb. asparagus (chopped into about 1-inch pieces)
- salt
- freshly ground pepper
- 14 oz. artichoke hearts (quartered, drained and roughly chopped)
- 5 oz. baby arugula
- 1 cup grated Parmesan cheese (freshly)
- 1/2 cup pine nuts (toasted)
- 1 batch vinaigrette (Lemon Basil)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium260mg11% |
| Potassium370mg11% |
| Protein10g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium15% |
| Iron15% |
* 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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