Sack Lunch: Greek Salad with Orzo and Black-Eyed Peas
Sack Lunch: Greek Salad with Orzo and Black-Eyed Peas might be just the Mediterranean recipe you are searching for. This recipe serves 4. This main course has 438 calories, 19g of protein, and 19g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up orzo, tomato, feta, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.
Instructions
Cook orzo according to package instructions.
Drain in a sieve and rinse under cold water until cool.
Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Divide black-eyed-pea mixture (with juices) among 4 jars 16-ounce wide jars (or other lidded containers) and layer orzo salad, romaine, and feta on top.
Add 1 or 2 peperoncini to each jar.
Gourmet says the assembled jars can be chilled for up to 6 hours, but I stored the components overnight in separate containers and did not think they suffered.
Serve at room temperature if possible.