Lentil and Orzo Salad with Flank Steak and Feta
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
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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.
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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.
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Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.
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