| 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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