Description
-- Barbara Lento, Aliquippa, Pa.

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
Prep time: 20 minutes

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.

Nutrition
no information available

Serves
Servings: 6

Variations
no information available