While small green lentils are prettiest, you can also use brown lentils in this filling Greek-inspired salad.
Yield:
6 servings (serving size: about 1 1/3 cups)
Nutritional Information
Calories
391
Caloriesfromfat
27 %
Fat
11.6 g
Satfat
4 g
Monofat
5.8 g
Polyfat
0.8 g
Protein
22.3 g
Carbohydrate
49.5 g
Fiber
6.1 g
Cholesterol
27 mg
Iron
3.9 mg
Sodium
515 mg
Calcium
124 mg
Ingredients
1 cup
dried petite green lentils
1 1/4 cups
uncooked orzo (about 8 ounces rice-shaped pasta)
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
Preparation
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.
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.
Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.
Note:
July 2005
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