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Greek Orzo Salad with Peas, Lemon and Kalamata Olives
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.
6servings
1/6 of recipe
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Step-By-Step 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.
Nutrition facts
6 Servings
-
Serving Size
1/6 of recipe
- Amount per serving Calories 260
-
Total Fat
11g
- Saturated Fat 2.5g
- Trans Fats 0g
- Cholesterol 10mg
- Sodium 350mg
-
Total Carbohydrate
34g
- Dietary Fiber 5g
- Total Sugars 3g
- Added Sugars 0g
- Protein 11g
- Potassium 260mg
- Phosphorous 0mg
Ingredients
whole-wheat orzo (cooked al dente, drained and rinsed under cold water)
8 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)
6 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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