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Orzo, Lentil, and Fig Salad
15 min prep time
30 min cook time
8servings
Recipe by
Barbara Seelig-Brown
Source
The Stress Free Diabetes Kitchen
Photo by
Renee Comet
How to Make Orzo, Lentil, and Fig Salad
Author Barbara Seelig-Brown said, "The delicious and healthy flavors of the Mediterranean inspired me to create this salad. This recipe can be made a day or two ahead of time and kept refrigerated. This recipe is great for picnics, make-ahead meals, or brown bag lunches."
15 min prep time
30 min cook time
8servings
1/8 recipe
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Step-By-Step Instructions:
- Cook orzo according to package directions, approximately 9 minutes.
- Cook lentils in 3 cups water until tender, approximately 20 minutes.
- Place balsamic vinegar in bowl. Add garlic, oregano, basil, a pinch of sea salt, and a few grindings of pepper. Slowly whisk in olive oil. Set aside.
- Mix orzo, lentils, olives, figs, cheese, and nuts together. Add dressing. Taste and adjust seasonings.
- Garnish with fresh herbs before serving.
Nutrition facts
8 Servings
-
Serving Size
1/8 recipe
- Amount per serving Calories 395
-
Total Fat
20g
- Saturated Fat 2.2g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 435mg
-
Total Carbohydrate
44g
- Dietary Fiber 8g
- Total Sugars 10g
- Added Sugars 0g
- Protein 13g
- Potassium 415mg
- Phosphorous 250mg
Ingredients
Orzo (rice shaped pasta), or the pasta shape of your choice (uncooked)
8 oz
lentils (uncooked, preferably French or small dark green)
1 cup
oil-cured black olives (pitted and chopped)
1/2 cup
mission figlets (dried, sliced)
1/2 cup
feta cheese (crumbled, fat-free)
1/2 cup
pignoli nuts (pine nuts) (toasted)
1/2 cup
white balsamic vinegar
3 tbsp
extra virgin olive oil
6 tbsp
garlic (minced)
2 clove
dried oregano (fresh, chopped)
1 tbsp
fresh basil leaves (fresh, torn)
1/2 cup
sea salt (Fine)
1 pinch
black pepper (Freshly ground)
1
Additional herbs for garnish (basil)
1
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