Orzo salad with asparagus and Six Pourcent cheese - Fromagerie Bergeron
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Orzo salad with asparagus and Six Pourcent cheese

June 2018 News

It’s easy to make a salad tantalizingly attractive yet still healthy with our Six Pourcent cheese. It adds a hint of salty, slightly acidic sweetness as well as protein to a whole host of salad recipes, notably this orzo, nut and vegetable version.

Preparation: 15 minutes

SERVINGS: 4

  • 375 ml (1 1/2 cups) orzo
  • 300 g (2/3 lb) asparagus, cut into pieces
  • 1 200 g package Six Pourcent cheese from Fromagerie Bergeron
  • 1 small red onion
  • 250 ml (1 cup) roasted red peppers
  • 375 ml (1 1/2 cups) red grapes
  • 125 ml (1/2 cup) pecan halves

For the dressing:

  • 60 ml (1/4 cup) olive oil
  • 60 ml (1/4 cup) chopped parsley
  • 30 ml (2 tbsp.) dried tomato pesto
  • 30 ml (2 tbsp.) cider vinegar
  • 15 ml (1 tbsp.) old-fashioned mustard
  • 5 ml (1 tsp.) chopped garlic
  • Salt and pepper to taste
  1. In a pot of boiling water, cook orzo until al dente.
  2. About 3 minutes before orzo is cooked, add the asparagus to the pot. Drain and rinse under cold water. Drain again.
  3. In a salad bowl, whisk together the ingredients for the dressing.
  4. Cut the cheese, red onion and roasted peppers into dice. Cut grapes in half.
  5. Add all ingredients to the salad bowl. Toss.

PER SERVING:
Calories      707
Proteins      29 g
M.F.               37 g
Glucides      71 g
Fibre             6 g
Iron               4 mg
Calcium      523 mg
Sodium       748 mg

Source: Je Cuisine

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