Zucchini & Mushroom Orzo Salad

CREDITS

@fithealthyrecipes

INGREDIENTS

Greek-Style Vinaigrette¾ cup of good quality olive oil¼ cup vinegar1 Tosp fresh lemon juice1 teaspoon of dried oregano½ teaspoon garlic salt½ teaspoon minced organic garlic1 Tosp of dried parsley½ teaspoon ground pepper

1 teaspoon of dried oregano½ teaspoon garlic salt½ teaspoon minced organic garlic1 tablespoon of dried parsley½ teaspoon ground pepper2 teaspoon of honey or agave
Garlicky Mushroom Topping Ingredients a handful each of crimini, sliced white, and/or shiitake mushrooms ~2 cups combined1 tablespoon of good quality olive oil sea salt and black pepper, to taste2 teaspoon of minced garlic 1 Top finely chopped parsley (optional)

METHOD

1. Mix together : 5 cups of cold, but cooked orzo or pasta rice 1.5 cups off finely chopped bell peppers in every color, 1.5 cups of halved raw zucchini rounds sliced in quarters, ( I cooked it but you can have it raw) 1 tablespoon of fresh parsley and 2/3 cup of creamy feta chunks or crumbles, I used grilled halloumi
2. Mushroom Topping InstructionsIn a skillet on medium-high heat, warm up your olive oil. Add the garlic and stir often as it burns quickly.Throw the mushrooms in, stir and season with sea salt, and pepper. Allow them to sautée and soften ~4-5 minutes. Toss together and serve warm

POSTED ON

25 Oct 2024

WOULD YOU LIKE TO ?

COMMENTS