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Orzo salad with zucchinis, cherry tomatoes, bocconcini and leeks
Author:
Les Cultures de chez nous
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Preparation
15
Baking
7
Portions
10
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
250 ml (1 cup) of orzo
2 zucchinis
16 to 20 cherry tomatoes
125 ml (1/2 cup) of beaded bocconcini
65 ml (1/4 cup) of roasted pine nuts
1/2 package of 250 g (1 1/2 cup) Les Cultures de chez nous sliced leeks
For the vinaigrette:
500 ml (2 cups) of fresh spinach, well packed
65 ml (1/4 cup) of white balsamic vinegar
7.5 ml (1/2 tablespoon) of steak spice
7.5 ml (1/2 tablespoon) of old-fashioned mustard
2,5 ml (1/2 teaspoon) of crushed hot peppers
250 ml (1 cup) of vegetable oil
35 ml (1oz) of sugar
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Orzo salad with zucchinis, cherry tomatoes, bocconcini and leeks
From
Jun 19
to
Jan 01
Preparation
In a pot of boiling salted water, cook pasta al dente. Drain.
Meanwhile, slice zucchinis into thin ribbons using a mandolin.
In a food processor, combine the ingredients for the vinaigrette.
In a frying pan, brown leeks. Set aside.
In a bowl, add pasta, dressing, tomatoes, bocconcini, leeks, pine nuts and zucchinis. Mix well and serve!
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