Lentil And Orzo Salad

Recipe Ingredients

		Salad
4 cups	948ml	Lentils - cooked
2 cups	474ml	Orzo - cooked
3 tablespoons	45ml	Sun-dried tomatoes - oil-packed, cut in 1" strips
1/2		Cucumber - seeded and chopped
1		Red bell pepper - chopped
1		Yellow bell pepper - chopped
1/4 cup	59ml	Fresh chives - cut in 1/2" pieces
2 tablespoons	30ml	Fresh tarragon - chopped
2 tablespoons	30ml	Red onion - minced
		Spinach leaves
		Dressing
1/4 cup	59ml	Red wine vinegar
		Salt
		Black pepper - freshly ground
1		Garlic clove - finely minced
2/3 cup	157ml	Extra virgin olive oil - Greek

Recipe Instructions

DRESSING: Combine all ingredients except oil. Whisk oil briskly into vinegar. Refrigerate at least four hours. Whisk mixture before adding to salad.

SALAD: Drain and cool the lentils and orzo. Put in large mixing bowl and toss in rest of ingredients. Stir in dressing.

Chill overnight. Line salad bowls with spinach leaves and spoon salad into them.

Serving Ideas : French Bread

Source:
Barbara Zack

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