Anyone that knows me, knows that I have quite a large sweet tooth and when it comes to desserts, I really can’t resist – ever! I mean, just look at some of these – Celebration Truffles , Strawberry, Rhubarb, and Blueberry Sauce , Chocolate challah french toast drizzled with fruit sauce , Aunt Rose’s Chocolate Cake , Vanilla Ginger Frosted Muffins , The Ultimate Sundae Party! , Flourless Mocha Torte , Cheesecake Topped Maria Cookies.

But, it’s also important to maintain a good balance between sweets and healthy foods, so for the next 5 posts, I’ll be sharing 5 original salads – good for at home and also easily portable to take to work or school! I tried my best to incorporate foods that are high in protein, tasty, and easily prepared ahead. Some of the salads are vegetarian, some vegan, and some gluten free but all of them are equally delicious!!

First up is a tasty orzo salad loaded with fresh veggies and tied together with creamy goat cheese. It’s perfect as a stand alone lunch or you could also use it as a side dish. It pairs well with fish, chicken, or steak. To keep it vegetarian, you can add tofu. To make it vegan, just omit the goat cheese. If you’re looking for a different grain, try quinoa or brown rice.

I hope you enjoy this healthy mini-series.

Next up will be a spring mix base, topped with plenty of vegetables and a drizzle of homemade lemon honey poppyseed dressing! So check back in a few days for “Mini-Series: 5 Healthy Salads – Part 2.”

Enjoy!

Ingredients

• 6 oz. orzo
• juice from 1 lemon – about 2 tbsp.
• 1/4 c. olive oil
• 1 tbsp. dried parsley
• 1 tsp. salt
• 1 tsp. pepper
• 2 oz. crumbled goat cheese
• 2 tbsp. red onion, diced
• 1/4 c. black olives, diced
• 1/2 c. chopped cucumber
• 1/2 c. tomato, diced
• 1/2 c. chick peas

Method of Preparation

1. Follow the package instructions on how to boil the orzo. Begin to cook the pasta.
2. Whisk together: lemon juice, olive oil, parsley, salt and pepper. Set aside.
3. Dice red onion, black olives, cucumbers, and tomato. Set aside.
4. Drain the liquid from the can of chickpeas, rinse, and measure out 1/2 cup. Reserve the remaining chickpeas for future use. Add rinsed chickpeas to the bowl with the red onion, black olives, cucumbers, and tomato.
5. Drain the cooked orzo, stir in the dressing and goat cheese. (Cheese will melt into the orzo). Top with the vegetables and gently toss. Serve hot to warm or room temperature.
6. **Alternate method: After orzo has finished cooking, drain and rinse orzo with cold water. Stir in dressing and gently toss with the vegetables. Crumble the goat cheese on top and serve cold.