(adapted from Everyday With Rachael Ray magazine, April 2007)

Ingredients

3	cups chicken broth
1	cup Orzo
1/4	cup red wine vinegar
1/8	cup olive oil
12	oz tuna
1	cup cherry tomatoes
1	bell pepper
1/2	cup basil
8	oz fat free feta

Directions

1. In a saucepan, bring the broth to a boil. Stir in the orzo and cook until al dente (7 or 8 minutes). Drain and cool slightly.
   
   
2. Meanwhile, in a large serving bowl, season the vinegar with salt and pepper, and mix until the salt dissolves. Whisk in the olive oil. Add the orzo to the dressing and toss to mix.
   
   
3. Add the chickpeas, tomatoes, bell pepper, onion, basil, and tuna to the orzo. Top the salad with the feta cheese.
   
   
4. Makes 4 servings.
   
   
5. ____
   
   
6. To cut calories and fat even more, one might sub out water for the chicken broth and use fat free feta cheese. Enjoy!
   
   

Categories

Salads

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in niacin High in selenium High in vitamin A Very high in vitamin C

Bad points High in sodium