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Salads
 
Greek Style Salad With Lemon Pepper Dressing

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Description
-- Barbara Lento, Aliquippa, Pa.

Preparation Time
20 minutes

Serves
Servings 6

Source
Veg-allĀ®


Ingredients
  • 1/4 cup pine nuts
  • 3 cups water
  • 1/2 cup uncooked orzo pasta
  • 1 can (15 ounces) Veg-All Original Mixed Vegetables, drained
  • 1/2 cup diced red pepper
  • 1/2 cup diced green pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup quartered black olives
  • 2 scallions (or green onions), thinly sliced
  • 1 teaspoon whole cumin seeds
  • 1/4 teaspoon dried dill weed
  • Lettuce
Dressing
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon salt
Garnish
  • 1 medium cucumber, peeled and sliced
  • 10 to 20 grape tomatoes

Preparation
    1. Preheat oven to 400°F. Bake pine nuts for 4 minutes; set aside.
    2. In 3 cups boiling water, cook orzo pasta for 9 minutes. Drain and rinse with cold water. Let stand in strainer.
    3. In small mixing bowl, mix all ingredients for dressing; set aside.
    4. In large salad bowl, toss all ingredients for salad except lettuce. Add dressing; mix well.
    5. Serve on bed of lettuce; garnish with cucumber slices and grape tomatoes.



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