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Greek Orzo Salad with Peas, Lemon and Kalamata Olives
15 min + 1 hr marination prep time
6servings
Photo by
Peter Papoulakos
How to Make 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.
15 min + 1 hr marination prep time
6servings
1/6 of recipe
Print Recipe >
Step-By-Step Instructions:
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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.
Nutrition facts
6 Servings
-
Serving Size
1/6 of recipe
- Amount per serving Calories 220
- % Daily value*
-
Total Fat
9g
12%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 270mg 12%
-
Total Carbohydrate
26g
9%
- Dietary Fiber 4g 14%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 11g
- Potassium 260mg 6%
Ingredients
whole-wheat orzo (cooked al dente, drained and rinsed under cold water)
6 oz
English cucumber (diced 1/2 inch)
1 cup
tomato(es) (chopped)
1 cup
red onion (chopped (half a medium onion))
1/2 cup
Kalamata olives (pitted and chopped)
1/4 cup
fresh dill (freshly minced)
2 tbsp
feta cheese (reduced-fat, crumbled)
3 oz
frozen peas (defrosted)
1/2 cup
lemon juice (fresh)
1 tbsp
Extra Virgin Olive Oil
2 1/2 tbsp
dried oregano (dried)
1 tsp
baby spinach leaves (heaping)
1 cup
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