Orzo Confetti Salad Recipe
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Orzo Confetti Salad
1 1/2 cup Orzo, rice shaped pasta
-uncooked
-Salt
1/3 cup Carrots, finely chopped
1 Tomato, plum, seeded & finely
-chopped
1/3 cup Green pepper, finely chopped
1/3 cup Celery, chopped
1/3 cup Red onion, finely chopped
1/3 cup Parsley, fresh; minced
Black pepper, frshly ground
1 Belgian endive, up to 2 heads
-leaves separated
1 Radicchio, up to 2 heads
-leaves separated
DRESSING
3 tbsp Vinegar, white wine
1 tsp Dijon mustard
6 tbsp Olive oil
Bring a large saucepan of water to boil over high heat. Add orzo and
1 tbsp salt and boil for about 8 minutes,or until pasta is tender but
still slightly firm. Turn orzo into a sieve, rinse under cold water
to stop cooking, and drain well. Dressing: In a small bowl, combine
vinegar and mustard, then whisk in oil. Bring small saucepan of water
to boil over high heat, add carrots, and blanch for 2 minutes. Drain
in a colander. In a large bowl, combine orzo, carrots, tomato, green
pepper, celery, onion and parsley. Add dressing, season with salt and
pepper, and toss to combine well. Serve with endive and radicchio. |
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A few tips on healthy eating
If you enjoy eating, but want to shed a few pounds and develop your overall vitality, then, as any dietician will tell you, you ought to undertake a carefully planned healthy meal plan. At best, this should contain five measures of fruit & veg a day and also require the right mixture of fat, carbs and proteins.
When buying food, dieters frequently direct their attention on food store and well known food items sold as 'low-fat'. This is far too often a miscalculation, for a food might be reduced in fats, but still contain excess calories and carbs.
In deciding on a weight loss regime, it is essential to endeavour to regulate your consumption of fats, refined carbohydrates and salt.
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