Greek Orzo Salad with Peas, Lemon and Kalamata Olives
Summary
Add rotisserie chicken or grilled shrimp to turn this salad into an entrée. Otherwise, it can be served as a tasty side dish to complement grilled chicken or fish.
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- Servings
- 6 Servings
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- Serving size
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1/6 of recipe
Ingredients
Ingredients
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whole-wheat orzo (cooked al dente, drained and rinsed under cold water)
- 8 oz
- 227 g
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English cucumber (diced 1/2 inch)
- 1 cup
- 1 cup
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tomatoes (chopped)
- 1 cup
- 1 cup
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red onion (chopped (half a medium onion))
- 1/2 cup
- 1/2 cup
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Kalamata olives (pitted and chopped)
- 1/4 cup
- 1/4 cup
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fresh dill (freshly minced)
- 2 tbsp
- 2 tbsp
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feta cheese (reduced-fat, crumbled)
- 6 oz
- 170 g
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frozen peas (defrosted)
- 1/2 cup
- 1/2 cup
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lemon juice (fresh)
- 1 tbsp
- 1 tbsp
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Extra Virgin Olive Oil
- 2 1/2 tbsp
- 2 1/2 tbsp
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dried oregano (dried)
- 1 tsp
- 1 tsp
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baby spinach leaves (heaping)
- 1 cup
- 1 cup
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Directions
Directions
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Combine all ingredients except spinach leaves in a large bowl. Marinate at least one hour in refrigerator, covered, before serving. Add spinach leaves just before serving.