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