Lentil and orzo salad

6 Servings

Ingredients

Quantity Ingredient
4 cups Lentils; cooked
2 cups Orzo; cooked
3 tablespoons Sun-dried tomatoes; oil-packed, cut in 1\" strips
½ Cucumber; seeded and chopped
1 Red bell pepper; chopped
1 Yellow bell pepper; chopped
¼ cup Fresh chives; cut in 1/2\" pieces
2 tablespoons Fresh tarragon; chopped
2 tablespoons Red onion; minced
Spinach leaves
¼ cup Red wine vinegar
Salt
Black pepper; freshly ground
1 Garlic clove; finely minced
⅔ cup Extra virgin olive oil; Greek

Directions

SALAD

DRESSING

DRESSING: Combine all ingredients except oil. Whisk oil briskly into vinegar. Refrigerate at least four hours. Whisk mixture before adding to salad.

SALAD: Drain and cool the lentils and orzo. Put in large mixing bowl and toss in rest of ingredients. Stir in dressing. Chill overnight. Line salad bowls with spinach leaves and spoon salad into them.

Serving Ideas : French Bread

Recipe by: Barbara Zack

Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 9, 1998

Related recipes