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This fabulous salad is great for buffets and gatherings. It comes from William Sonoma and it is delicious Annette. I hope you like it!
Minted Orzo and Lentil Salad
6 cups water 1 T. salt 1 1/4 cups orzo 6T olive oil 3/4 cup brown lentils 1/4 cup red wine vinegar 3 garlic cloves, minced salt and pepper to taste 1/2 cup finely chopped mint 1/2 cup finely chopped dill 1 small red onion diced 10 oz. feta, crumbled 3/4 cup kalamata olives, chopped
Boil water. Add orzo and salt. Cook 5-8 minutes. Drain and toss with 1 tablespoon oil. Cover and cool in fridge 1-24 hours.
Rinse lentils. Drain and in saucepan over high heat with water covering 2" over beans, bring to a boil. Reduce to low and simmer uncovered 15-20 minutes. Drian immediately and set aside to cool.
In large bowl, whick together remaining 5 tablespoons olive oil, vinegar, garlic, salt and pepper. Add orzo, lentils, mint and dill, onion, feta, and olives. Toss and mix well. Serve at room temperature. Serves 6-8
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