Heirloom Caprese Salad Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lori Powell
This light and fresh salad is the perfect grab-and-go lunch. Leave a little room at the top of the container so you can shake the ingredients together just before eating.
Ingredients
- Salt and freshly ground black pepper
- 1/2 cup whole-wheat orzo
- 3 tablespoons sliced pitted kalamata olives
- 3 tablespoons finely chopped fresh basil
- 2 tablespoons plus 1 tsp. extra-virgin olive oil
- 2 tablespoons pine nuts, optional
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 cups cherry or grape tomatoes, halved
- 3 ounces bocconcini, quartered
- 1 tablespoon finely chopped shallot
- 2 cups baby arugula
Instructions
- Preheat oven to 350 ºF. Bring a medium saucepan of salted water to a boil. Stir in orzo and cook until just tender, about 8 minutes or according to package instructions. Drain and rinse under cold water until cool. Drain well and transfer to a bowl. Stir in olives, 1 Tbsp. basil, 1 tsp. oil and 1/4 tsp. each salt and pepper. While orzo is cooking, if using pine nuts, spread them on a small baking sheet and bake, stirring once, until golden and fragrant, 5 to 8 minutes. Transfer to a small bowl and let cool.
- In a medium bowl, whisk together vinegar, mustard, 1/2 tsp. pepper and a pinch of salt until well combined. Slowly add remaining 2 Tbsp. oil in a stream, whisking until emulsified. Fold in 1 cup tomatoes, bocconcini, remaining 2 Tbsp. basil and shallot.
- Layer salad evenly between 2 1-quart-capacity containers, beginning with tomato mixture, then adding orzo, remaining 1 cup tomatoes, arugula and pine nuts. Cover containers. Salads will keep, covered and refrigerated, for 2 days. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts, Basil.
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