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Lentil and Orzo Salad with Flank Steak and Feta

Yield 6 servings (serving size: about 1 1/3 cups)
While small green lentils are prettiest, you can also use brown lentils in this filling Greek-inspired salad.

Ingredients

  • 1 cup dried petite green lentils
  • 1 1/4 cups uncooked orzo (about 8 ounces rice-shaped pasta)
  • 1 1/2 cups chopped Basic Grilled Flank Steak (about 6 ounces)
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.