Ok- this is salad is not actually Irish at all except the colors are the same as the Irish flag!
One of my favorite lunches, especially in the summer, is grain based salads. I love making rice salads with goat cheese, almond, bell pepper and cranberry and I love using lemon and parsley as a base for tabouli inspired salads, like this Irish Orzo Salad.
This weekend was full of pizza, more pizza and some pizza so I was really craving something very fresh tasting for lunch after making it back from the grocery store AND cleaning the bathrooms before noon on a Sunday.
My husband and I have been on an eat less meat kick lately and I have been trying to make filling meals we can put in the fridge to dip into during the week for lunches or lighter dinners. This one is perfect for just that. Eat by itself or sprinkle over a bed of mixed greens to add more veggies into your lunch or dinner.
Ingredients:
- 1/2 cup of dry orzo
- 1/2 an orange bell pepper, diced
- 1/4 a cup of parsley, chopped
- juice of 1/2 lemon (you could use the whole if you really love lemon)
- 1/4 cup of crumbled feta
- 2 Tbsp. of good olive oil (so Ina!)
- Salt
- Pepper
makes 2-3 servings, depending on how hungry you are!
Directions:
- cook orzo according to package directions
- drain and rinse orzo in cold water and shake in strainer to get all the excess water off
- combine orzo, bell pepper, parsley, lemon juice, olive oil, salt and pepper to taste in a large bowl
- let salad sit for 30 mins to marinate
- mix in feta and serve
Enjoy!
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