Minty Orzo Lentil And Feta Salad Recipes

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WARM ORZO SALAD WITH MINT AND FETA



Warm Orzo Salad with Mint and Feta image

Provided by Sandra Lee

Categories     side-dish

Time 14m

Yield 4 servings

Number Of Ingredients 6

8 ounces orzo
2 cups frozen early peas
1/4 cup olive oil and vinegar dressing
1 tablespoon lemon juice
1/4 cup freshly chopped mint leaves
1 (4 ounce) package garlic and herb crumbled feta (recommended: Athenos)

Steps:

  • In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute.
  • Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm.

LENTIL AND ORZO SALAD



Lentil and Orzo Salad image

This recipe is from chef Jimmy Bradley (The Mermaid Inn; Red Cat; and The Harrison restaurants). It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). Prep/Cook time does not include 90 minute "standing" time.

Provided by Dee514

Categories     Lemon

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

2 cups orzo pasta
salt & freshly ground black pepper
5 tablespoons extra virgin olive oil
1 cup french green lentil
1 carrot, peeled and halved
1 celery rib, halved
1 small onion, peeled and halved
1 bay leaf
1/2 cup peeled seeded and diced cucumber
1/2 cup diced tomatoes
2 tablespoons chopped Italian parsley
2 tablespoons sliced almonds, toasted
1 tablespoon chopped of fresh mint
3 tablespoons chopped fresh basil
1/4 cup fresh lemon juice

Steps:

  • Bring 6 cups of salted water to a boil in a large pot.
  • Add the orzo and boil for 8-10 minutes or until tender.
  • Drain, and toss with 1 Tablespoon of the olive oil.
  • Spread the orzo onto a sheet pan, and cool in the refrigerator.
  • Meanwhile, place the lentils, carrot, celery, onion, bay leaf, and salt into a large pot, and add enough water to cover.
  • Bring to a simmer, and cook until lentils are just tender, about 25 minutes.
  • Drain, and discard the carrots, celery, onions, and bay leaf.
  • Mix the lentils and the cooled orzo in a large salad bowl.
  • Add the cucumber, tomato, parsley, almonds, mint, basil, lemon juice, and remaining oil.
  • Toss until combined, and season to taste with salt and pepper.
  • Set aside to allow the flavors to develop for at least 1 hour before serving.

Nutrition Facts : Calories 449.1, Fat 13.5, SaturatedFat 1.9, Sodium 19.7, Carbohydrate 65.8, Fiber 12.8, Sugar 3.6, Protein 16.5

LENTIL SALAD WITH MINT AND FETA



Lentil Salad with Mint and Feta image

Categories     Salad     Vegetarian     High Fiber     Feta     Mint     Lentil     Chill     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 1/2 cup lentils
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons finely chopped fresh mint
1 garlic clove, pressed
2 tomatoes, seeded, chopped
1 small red or yellow bell pepper, chopped
2 green onions
7 ounces feta cheese, crumbled

Steps:

  • Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly.
  • Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.)
  • Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.

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