Greek Salad With Orzo And Black Eyed Peas Recipes

GREEK SALAD WITH ORZO AND BLACK-EYED PEAS

Steps:

• Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool.
• Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
• Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• I serve it with the romaine in the bowls first, topped with a layer of orzo mixture, layer of black-eyed-pea mixture, and finished topped with feta but you can also mix it all together if you prefer.

GREEK SALAD WITH ORZO AND BLACK-EYED PEAS

Steps:

• Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
• Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
• Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.

GREEK ORZO SALAD

Steps:

• Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

GREEK SALAD WITH ORZO AND BLACK-EYED PEAS

Steps:

• Cook the orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
• Toss the black-eyed peas, tomato, and parsley with the vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
• Meanwhile, toss together the orzo, remaining 1 tablespoon oil, the cucumber, olives, onion, lemon zest and juice, oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl.
• Divide the black-eyed-pea mixture (with juices) among the jars and layer the orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.
• DO AHEAD
• ASSEMBLED JARS can be chilled up to 6 hours. Serve at room temperature.