Sunday, June 12, 2005

Greek Isles Salad


1/4 cup vegetable oil
2 tablespoons olive oil - extra virgin
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper


8 oz. Orzo Pasta - Cooked according to pkg. directions (Orzo is a tiny pastashaped like a grain of rice)
1 cup thinly sliced red bell pepper
1/2 cup sliced green onions or chopped red onion
1/2 pound Feta Cheese, cubed
1/2 cup pitted ripe olives - sliced
2 tablespoons snipped fresh dill or 1 tsp. dried dill weed
Optional: 1 large tomato, halved and thinly sliced

In jar with lid, combine dressing ingredients. and mix well. If refrigeratedovernight, of course, it improves the flavor, but I have used immediately.Cook pasta according to pkg. directions. Drain and rinse with cold water.Drain well. Shake dressing to mix well, then pour dressing over pasta. Stirgently to coat pasta. Add remaining ingredients, mix gently, refrigerate,covered, until serving time. This always tastes better the second day asthe flavor blend. Note: If you love feta cheese and black olives, add more than the recipe calls for.

By Angela P.


Post a Comment

<< Home