Lentil and Orzo Salad with Flank Steak and Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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While small green lentils are prettiest, you can also use brown lentils in this filling Greek-inspired salad. Ingredients:
1 cup dried petite green lentils |
1 1/4 cups uncooked orzo (about 8 ounces rice-shaped pasta) |
1 1/2 cups chopped basic grilled flank steak (about 6 ounces) |
3/4 cup (3 ounces) crumbled feta cheese |
1/2 cup chopped fresh basil |
1/4 cup chopped pitted kalamata olives |
1 tablespoon chopped fresh oregano |
1/4 cup white balsamic vinegar |
2 tablespoons extravirgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
Directions:
1. Place lentils in a medium saucepan, and cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.
2. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Add pasta, Basic Grilled Flank Steak, cheese, basil, olives, and oregano to lentils; toss well to combine.
3. Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.
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