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RECIPESSalad RecipesVegetable Salads pg 2CARROT SALADS >>>>> >  Carrot and Orzo Salad with Dill


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Makes 8 servings

• 3 lbs. carrots, peeled and sliced diagonally into 2-inch pieces
• 5 large garlic cloves, unpeeled
• 1/4 cup olive oil, divided
• 1 lb. orzo pasta
• Juice of 2 lemons
• Zest from the 2 lemons
• 4 scallions, white and light green parts only, chopped
• 1/2 cup loosely pack fresh dill, chopped

Preheat oven to 450º F.

2. In a small bowl, toss carrots and garlic cloves with 2 tablespoons of the olive oil. Spread on a rimmed baking sheet and bake for 15-20 minutes or until carrots are browned and tender. Remove from oven and let cool for about 10-15 minutes.

3. Squeeze out pulp from garlic cloves into a small bowl and discard skins. Mash pulp with the back side of a spoon until it resembles a paste.

4. Cook orzo according to package instructions. Drain in a colander (do not rinse) then transfer to a large bowl. Toss with remaining olive oil then add carrots.

5. In a small bowl, combine lemon juice, zest, scallions and garlic paste. Mix in dill then pour over orzo mixture and toss until combined. Add salt and pepper to taste.

Serving Size: 1/8 of recipe (256 g)
Servings Per Recipe: 8

Amount per serving
Calories 221
Calories from fat 67
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 62 mg
Total Carbohydrates 36 g
Dietary Fiber 6 g
Sugars 0 g
Protein 5 g
Vitamin A 960%
Vitamin C 40%
Calcium 6%
Iron 10%

King County Washington Public Health



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