Greek Orzo Salad with Peas, Lemon and Kalamata Olives
Nutrition per Serving
260
Calories
11g
Protein
34g
Carbs
11g
Fat
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.
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
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.
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