Greek Orzo Salad with Peas, Lemon and Kalamata Olives

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.

  • Servings
    6 Servings
  • Serving size
    1/6 of recipe
Dinner Lunch Salads Sides Vegetarian High in Fiber Veggie Rich Mediterranean
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/6 of recipe
  • Amount per serving Calories 260

  • Total Fat 11g
    • Saturated Fat 2.5g
  • Cholesterol 10mg
  • Sodium 350mg
  • Total Carbohydrate 34g
    • Dietary Fiber 5g
    • Total Sugars 3g
  • Protein 11g
  • Potassium 260mg
Dinner Lunch Salads Sides Vegetarian High in Fiber Veggie Rich Mediterranean
Ingredients

Ingredients

  • whole-wheat orzo (cooked al dente, drained and rinsed under cold water)
    8 oz
  • English cucumber (diced 1/2 inch)
    1 cups
  • tomatoes (chopped)
    1 cups
  • red onion (chopped (half a medium onion))
    1/2 cups
  • Kalamata olives (pitted and chopped)
    1/4 cups
  • fresh dill (freshly minced)
    2 tbsp
  • feta cheese (reduced-fat, crumbled)
    6 oz
  • frozen peas (defrosted)
    1/2 cups
  • lemon juice (fresh)
    1 tbsp
  • extra virgin olive oil
    2 1/2 tbsp
  • dried oregano (dried)
    1 tsp
  • baby spinach leaves (heaping)
    1 cups
Directions

Directions

  1. 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.

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