Greek Salad with Orzo and Black-Eyed Peas |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This satisfying vegetarian comboa black-eyed-pea salad with tomatoes; orzo tossed with olives, red onion, and cucumber; and salty crumbles of feta cheesesings of the Aegean sun. 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 olives, slivered |
1/3 cup thinly sliced red onion |
1 teaspoon grated lemon zest |
2 tablespoons fresh lemon juice |
1 tablespoon finely chopped oregano |
2 to 3 cups coarsely chopped romaine |
1/2 pound feta, crumbled (1 cup) |
4 to 8 peperoncini |
Directions:
1. Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
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. Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.
5. Cooks' note: Assembled jars can be chilled up to 6 hours. Serve at room temperature.
6. Per serving: 348 calories, 18 g fat (7 g saturated), 33 mg cholesterol, 1043 mg sodium, 36 g carbohydrates, 6 g fiber, 14 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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