Beet Bell Pepper and Orzo Salad

Beet, Bell Pepper and Orzo Salad

Beet, Bell Pepper and Orzo Salad

By Williams-Sonoma
10 minutes

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Details
  • Servings:   2
  • Calories:   796
  • Protein:   21g
  •  
  • Fiber:   9g
  • Sugar:   13g
  • Carb Total:   111g
  •  
  • Trans Fat:   1g
  • Saturated:   4g
  • Fat Total:   27g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • mediterranean
Comments
Ingredients
  • 1 Tbs. white wine vinegar or red wine vinegar
  • 1 tsp. finely chopped shallot
  • 1/2 tsp. Dijon mustard
  • 3 to 4 Tbs. extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 1/2 cups (10 oz./315 g) cooked and drained orzo
  • 2/3 cup (3 1/2 oz./105 g) diced orange or red bell pepper
  • 3/4 cup (2 1/2 oz./75 g) thinly sliced red cabbage
  • 1 cup (about 5 oz./155 g) cooked and halved or quartered assorted baby beets
  • Watercress or baby arugula sprigs for garnish
Instructions

Beet, Bell Pepper and Orzo Salad serves 2 original recipe by Williams-Sonoma.

View original preparation instructions

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