For the weekly salad I took a recipe idea I saw and played with it. It definitely needs a couple of hours to let the flavors blend together before eating. While I used ciliengini balls of fresh mozzarella, you can substitute any fresh mozzarella and cut it down in size. I used Precious brand and was pleasantly surprised at how low the sodium is – 1 ounce or 5 pieces (5 balls) is a meager 60 mg of sodium! With 5 grams of protein and 70 skinny calories it is a great addition to salads (makes up for the dressing a tiny bit I would hope……)
Sun-dried Tomato and Mozzarella Orzo Salad
Ingredients:
1 cup orzo pasta
8 ounces water packed fresh ciliengini mozzarella balls, drained and quartered
1/2 cup oil packed sun-dried tomatoes, small chopped
2 Tbsp extra virgin olive oil
1 1/2 Tbsp red wine vinegar
2 tsp dry basil
1/2 tsp or more ground black pepper
Kosher salt to taste
Directions:
Cook the orzo to package directions, drain and rinse with cool water, drain again. In a large bowl whisk the dressing together, add in the tomatoes (with any oil) and the mozzarella. Toss with the pasta and let chill for a couple of hours.
Serves 4.
~Sarah