"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Orzo Salad Recipe

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This recipe for Orzo Salad, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mimi Ace
Added: Thursday, July 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup orzo, cooked and drained
1 T. olive oil
2 finely chopped garlic cloves (or pressed)
3 T. fresh lemon juice
salt & pepper to taste
1 14-oz can artichoke hearts, drained and chopped
1 14-oz can chick peas, drained and rinsed
1/4 cup chopped fresh dill
3 T. chopped fresh mint
3/4 cup feta cheese
2 c. chopped, seeded tomatoes

Directions:
Directions:
Toss cooked and drained orzo with 1 T. olive oil. Combine garlic with the lemon juice, salt and pepper. Add to orzo. Let stand for 15 minutes to combine flavors.

Add artichokes, chick peas, feta, dill and mint. Cover and chill. Stir in the tomatoes just before serving.

Personal Notes:
Personal Notes:
Another easy summer salad to do early in the day. Add some grilled meat or fish, crusty bread, a chilled white wine and you are done!!!

 

 

 

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