MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Greek Salad With Orzo & Black Eyed Peas
 Categories: Salads, Pasta, Vegetables, Greek
      Yield: 4 Servings
 
    3/4 c  Orzo
     15 oz Can black-eyed peas;
           - drained, rinsed
      1 c  Diced tomato
      2 tb Flat-leaf parsley; chopped
      2 tb Red-wine vinegar
      2 tb Extra-virgin olive oil;
           - divided
    1/2    Seedless cucumber;
           - halved lengthwise, cored,
           - diced
    1/2 c  Kalamata olives;
           - pitted, slivered
    1/3 c  Red onion; thin sliced
      1 ts Lemon zest; grated
      2 tb Fresh lemon juice
      1 tb Oregano; fine chopped
      3 c  Coarse chopped romaine
    1/2 lb Feta; crumbled
      8    Peperoncini
 
  Equipment: 4 (16 oz) wide jars or containers with lids
  
  Accompaniment: pita chips
  
  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 tb oil, 
  1/2 ts salt, and 1/4 ts pepper. Marinate, stirring occasionally,
  15 minutes.
  
  Meanwhile, toss together orzo, remaining 1 tb oil, cucumber,
  olives, onion, lemon zest and juice, oregano, 1/2 ts salt, and
  1/4 ts 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 pepperoncini to
  each jar.
  
  Note:

  Assembled jars can be chilled up to 6 hours. Serve at room
  temperature.
  
  Recipe by Paul Grimes and Shelley Wiseman
  
  Recipe FROM: Gourmet Magazine, Aug 2008
  
  Formatted by: Dave Drum, Jun 12, 2014
  
  Uncle Dirty Dave's Archives
 
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