| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy | Greek | Salad | 6 | Servings |
INGREDIENTS
| 8 | oz | Orzo; cooked according to package directions without salt or fat (cooked in vegetable or chicken broth if desired) |
| 1 | cn | (16-oz) Garbanzo Beans |
| 1 | cn | (4-oz) Sliced Black Olives (you could substitute pitted Greek or Kalamata) |
| 4 | Plum Tomatos; peeled, seeded and chopped | |
| 2 | c | Fresh Spinach leaves; torn |
| 2 | oz | Feta Cheese; crumbled |
| 1/2 | c | Lemon Juice |
| 1/8 | c | Olive Oil |
| 1 | tb | (more or less to taste) Greek Seasoning (I used Cavender's Brand and lots of it) |
INSTRUCTIONS
From: AuburnQT@aol.com Date: Fri, 12 Jul 1996 00:50:41 -0400 Let Orzo cool to room temperature, then mix all ingredients well and serve. I'm not sure exactly how many servings this will make, but I would estimate 6 - 8. (I served four tonight and there is plenty left over). Digest eat-lf.v096.n094 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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