Orzo Salad with Ham and Peas
by Colleen Schoellkopf
serves: 6
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4 points per serving |
| Ingredients: |
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1 cup |
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orzo |
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2 cups |
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fresh sugar snap peas |
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1/2 lb. |
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lean ham, cut into 1/2 inch chunks |
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1 cup |
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grape tomatoes, cut in half |
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1/2 |
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red onion, thinly sliced |
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3 Tbl. |
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chopped parsley |
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3 Tbl. |
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grated parmesan cheese |
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3 Tbl. |
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white wine vinegar |
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1 Tbl. |
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extra-virgin olive oil |
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1/2 tsp |
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salt |
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6 |
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Boston Lettuce Leaves |
| Directions: |
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1. Cook the orzo according to package directions. During the last 5 minutes of cooking, add the sugar snap peas. Drain; transfer to a large bowl.
2. Add the ham, tomatoes, onion, parsley, cheese, vinegar, oil, and salt; toss to coat. Spoon into lettuce leaves.
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