Recipe - Orzo Salad

1 cup Orzo, uncooked
2 tablespoon Chopped sun dried tomatoes,
Soaked in boiling water for
Ten minutes
One half cup Chopped sweet red pepper
One fourth cup Chopped green onions
1 (4ounce) can cut or sliced up ripe
Olives, drained
3 tablespoon Chopped fresh parsley
1 teaspoon Olive oil
One fourth cup Red wine vinegar
One half teaspoon Dry mustard

Cook the orzo according to the package directions, omitting any salt and
fat; drain. Combine the orzo, tomato, red pepper and the next three
ingredients in a bowl; toss gently.

Combine the olive oil, vinegar and mustard; stir well with a wire whisk.
Pour over the orzo mixture; toss gently. Cover and chill for at least two
hours.

From Cooking Light Cookbook 1994. The following information is based on the
original recipe, which included a jar of sun dried tomatoes in olive oil.
Per serving: Calories, 116; Protein, 3 grams; Carbs., 19 grams; Sodium, 78
mg. Fat, 3 grams (23% of calories).

Posted by Jean Reese jereese@silver.ucs.indiana.edu to the Fatfree Dig.
Vol.12 Iss. 14 Nov. 15, 1994. Posted by Posted by Jean Reese
jereese@silver.ucs.indiana.edu to the Fatfree Dig. Vol.12 Iss. 14 Nov.
15, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994.
Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip