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Greek Orzo Salad with Peas, Lemon, and Kalamata Olives

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.

Nutritional Facts

Serving Size: 1/6 of recipe

  • Calories 260
  • Carbohydrate 34 g
  • Protein 11 g
  • Fat 11.0 g
  • Saturated Fat 2.5 g
  • Sugar 3 g
  • Dietary Fiber 5 g
  • Cholesterol 10 mg
  • Sodium 350 mg
  • Potassium 260 mg

This Recipe Serves 6

Ingredients

8 ounces whole-wheat orzo, cooked al dente, drained and rinsed under cold water
1 cup English cucumber, diced 1⁄2 inch
1 cup tomato, chopped
1⁄2 cup red onion, chopped (half a medium onion)
1⁄4 cup kalamata olives, pitted and chopped
2 tablespoons dill, freshly minced
6 ounces reduced-fat feta cheese, crumbled
1⁄2 cup frozen peas, defrosted
1 tablespoon lemon juice, fresh
2 1⁄2 tablespoons extra virgin olive oil
1 teaspoon oregano, dried
1 heaping cup baby spinach leaves

Instructions

  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.

From Sizzle and Smoke by Chef Steven Petusevsky

Photo: Greek Orzo Salad with Peas, Lemon, and Kalamata Olives from Sizzle and Smoke. PNC Photography, Photographer: Peter Papoulakos.

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