Orzo-Feta-Mint Salad
Orzo Salad
- Vegetable Broth (about 8 cups) or could combine with water or chicken broth
- Orzo (3 cups for 4.5 lbs of salad)
- Chickpeas, drained and rinsed (15oz can or could use more if desired)
- 2 cups crumbled feta
- ½ medium red onion (or more if desired)
- 2 celery stalk, finely chopped
- 4-6 tablespoons of chopped mint leaves
Combine cooked & somewhat cooled Orzo with chick peas, feta, red onion, celery, mint in a large bowl and then pour dressing and toss some more.
Lemon Vinaigrette:
- ½ cup of lemon juice
- 4 garlic cloves
- 1-2 tablespoons of honey
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup extra virgin olive oil (I split it ¼ cup lemon EVOO-1/4 cup plain EVOO)
Combine in a blender and pulse until combined. Pour over salad and let stand for about 30 minutes to allow flavors to blend. Serve room temp or cold.
*adapted from a recipe by Andie Mitchell
