Greek Salad With Orzo and Black-Eyed Peas |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great, healthy and flavorful lunch, light dinner or side! Good warm or cold - your pick! Ingredients:
3/4 cup orzo |
1 (15 ounce) can black-eyed peas, drained and rinsed |
1 large tomato, diced (1 cup) |
2 tablespoons chopped flat-leaf parsley |
2 tablespoons red-wine vinegar |
2 tablespoons extra-virgin olive oil, divided |
1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup) |
1/2 cup pitted kalamata olive, slivered |
1/3 cup thinly sliced red onion |
1 teaspoon grated lemon zest |
2 tablespoons fresh lemon juice |
1 tablespoon finely chopped oregano |
2 -3 cups romaine lettuce, coarsely chopped |
1/2 lb feta, crumbled (1 cup) |
Directions:
1. Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool.
2. Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
3. Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
4. I serve it with the romaine in the bowls first, topped with a layer of orzo mixture, layer of black-eyed-pea mixture, and finished topped with feta but you can also mix it all together if you prefer.
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