Orzo and Edamame Salad
Orzo and Edamame Salad
Ingredients
- 1/2 cup orzo
- 1 1/2 cups frozen shelled edamame
- 2 tbsp fresh lemon juice
- 1 tsp grated lemon peel
- 1 small clove garlic, crushed
- 1/4 tsp salt
- 2 tbsp canola oil
Directions
- Cook orzo according to package directions. Drain and rinse with cold water.
- Cook edamame in boiling salted water until tender, about 6 minutes. Drain and rinse with cold water.
- Transfer orzo and edamame to a bowl; cool completely.
- Meanwhile, to prepare dressing, whisk together lemon juice, lemon peel, garlic and salt until combined. Gradually whisk in oil until blended. Add dressing to orzo mixture and toss to combine.
![](/content/dam/web/atco-blue-flame-kitchen/icons/icon-heart.png)
Nutritional analysis per serving:
199 calories, 9.5 g fat, 7.5 g protein, 21.8 g carbohydrate, 3 g fibre, 150 mg sodium