Greek Salad with Orzo and Black-eyed Peas

Name: Greek Salad with Orzo and Black-eyed Peas
Yield: Makes 4 servings
Ingredients: 3/4 cup orzo; 1 (15-ounce) can black-eyed peas, drained and rinsed; 1 large tomato, diced (1 cup); 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons red-wine vinegar; 2 tablespoons extra-virgin olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup); 1/2 cup pitted kalamata olives, slivered; 1/3 cup thinly sliced red onion; 1 teaspoon grated lemon zest; 2 tablespoons fresh lemon juice; 1 tablespoon finely chopped fresh oregano leaves; 2 to 3 cups coarsely chopped romaine; 1/2 pound feta, crumbled (1 cup); 4 to 8 peperoncini; Pita chips, for serving; Special equipment: 4 (16-ounce) wide-mouth jars or containers with lids

November 7, 2012

This salad is low in calories and high in fiber, so why not double the recipe? The ingredients can be assembled in jars and stored in your fridge, making it easy to pack and carry to work or the beach. Simply mix it up and serve at room temperature with a side of toasted pita chips so you can scoop up every bit of the oregano and vinegar dressing.

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