 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A wonderful Greek inspired salad. Makes a great lunch meal, very filling and healthy too. Found this at a vegan web site and changed to my tastes. Ingredients:
1/2 lb orzo pasta |
2 tablespoons olive oil |
2 tablespoons red wine vinegar |
1 tablespoon dijon-style mustard |
1/4 cup fresh mint leaves, chopped or 1 1/2 tablespoons dried mint |
2 tablespoons dried oregano |
1 tablespoon dried thyme leaves |
1/2 tablespoon black pepper |
2 medium tomatoes, diced |
4 scallions, chopped |
1 medium cucumber, unpeeled, diced |
2 garlic cloves, minced |
1 cup pitted black olives, halved or 1 cup green olives, sliced |
1/4 lb feta or 1/4 lb seasoned tofu, crumbled |
1 (15 ounce) can chickpeas, drained |
Directions:
1. In a saucepan, place the pasta in boiling water and cook for 9 to 11 minutes, until al dente.
2. Drain and cool under cold running water.
3. In a small bowl, whisk together the oil, vinegar, mustard, mint, and seasonings, forming a vinaigrette.
4. In a large mixing bowl, combine the orzo, tomatoes, scallions, cucumber, garlic and olives.
5. Blend in the vinaigrette, feta, and if desired, chickpeas (Also good with black beans).
6. Chill for 1 hour before serving.
7. Place over a bed of lettuce.
|
|