6 oz. sugar snap peas, cut into 3/4" pieces 2 2/3 cup Orzo 1 1/4 cup cubed, seeded tomatoes (use Roma) 3/4 cup cubed, seeded cucumbers 1/2 cup chopped scallions 1/4 cup chpped parsley 1/4 cup chopped mint 2 tsp. lemon peel, chopped
Dressing: 1/4 cup lemon juice, 2 tsp. grated lemon peel, 3/4 cup olive oil. Mix together
Blanch peas. Remove and chill in ice water. Cook orzo according to package directions. Drain and cool. Add veggies and seasonings. Pour 1/2 dressing on salad. Mix and chill. Before serving, bring to room temperature. Add enough dressing to coat. Line bowl or platter with boston lettuce. Put salad on top.
This a light and refreshing summer salad. Good for a crowd.
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