Best Minty Orzo Lentil And Feta Salad Recipes

Warm Orzo Salad with Mint and Feta image

Provided by Sandra Lee

Time 14m

Yield 4 servings

Number Of Ingredients 6

8 ounces orzo
2 cups frozen early peas
1/4 cup olive oil and vinegar dressing
1 tablespoon lemon juice
1/4 cup freshly chopped mint leaves
1 (4 ounce) package garlic and herb crumbled feta (recommended: Athenos)

Steps:

In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute.
Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm.

Lentil Salad with Mint and Feta image

Yield Serves 4

Number Of Ingredients 9

1 1/2 cup lentils
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons finely chopped fresh mint
1 garlic clove, pressed
2 tomatoes, seeded, chopped
1 small red or yellow bell pepper, chopped
2 green onions
7 ounces feta cheese, crumbled

Steps:

Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly.
Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.)
Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.