
Greek Orzo Salad with Peas, Lemon and Kalamata Olives
Ingredients (12)
- 0.5 cup red onion chopped (half a medium onion)
- 1 cup baby spinach leaves heaping
- 2.5 tbsp extra virgin olive oil
- 1 tsp dried oregano dried
- 6 oz feta cheese reduced-fat, crumbled
- 1 tbsp lemon juice fresh
- 0.5 cup frozen peas defrosted
- 1 cup English cucumber diced 1/2 inch
- 8 oz whole-wheat orzo cooked al dente, drained and rinsed under cold water
- 1 cup tomato(es) chopped
- 0.25 cup Kalamata olives pitted and chopped
- 2 tbsp fresh dill freshly minced
Directions
Learn how to make this recipe at American Diabetes Association