- 1 of 4 Cook orzo in boiling chicken broth in medium-size saucepan for 10 minutes or until tender. Drain excess liquid if necessary. Place orzo in large bowl. Stir 1 tablespoon olive oil into orzo.
- 2 of 4 Add tomato, mushrooms, cucumber, green pepper, green onion and parsley to the orzo; stir until ingredients are well combined.
- 3 of 4 Whisk together the remaining 4 tablespoons olive oil, the vinegar, garlic, salt and pepper in small bowl. Pour over orzo mixture; toss gently until well combined.
- 4 of 4 Serve the salad over a bed of spinach.
Servings Per Recipe: 6
Per Serving: 615 mg sodium, 7 g pro., 264 kcal cal., 13 g Fat, total, 30 g carb., 2 mg chol.