Fall Harvest Orzo Salad

Chef Aaron McCargo, Jr. in partnership with Fresenius Medical Care has created the following fall-inspired, dialysis-friendly recipe for everyone to enjoy in these cooler autumn months!

Ingredients:

• 4 cups cooked orzo, chilled (about half a box)
• 1 cup dried cherries (dried cranberries may be substituted)
• 2 cups diced apple
• ¼ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• ½ cup blue cheese crumbs
• ½ teaspoon black pepper
• 2 tablespoon fresh chopped basil
• ¼ cup almonds, chopped

Preparation:

Mix all ingredients except blue cheese crumbs and chopped almonds in medium-size bowl until well incorporated. Pour into serving dish, sprinkle with blue cheese crumbs and almonds and serve.

Serves 8

1 serving = ½ cup

Nutrient Analysis:

Calories                   274 calories             Trans Fat                0 grams

Protein                    6 grams                  Cholesterol              6 milligrams

Carbohydrate           39 grams                 Potassium                153 milligrams

Total Fat                 11 grams                 Phosphorus             52 milligrams

Saturated Fat          3 grams                  Sodium                   120 milligrams