Recipe - Lentil And Orzo Salad

SALAD
4 cup Lentils; cooked
2 cup Orzo; cooked
3 tablespoon Sundried tomatoes;
oilpacked, cut in 1"
strips
One half Cucumber; seeded and chopped
1 Red bell pepper; chopped
1 Yellow bell pepper; chopped
One fourth cup Fresh chives; cut in 1/2"
pieces
2 tablespoon Fresh tarragon; chopped
2 tablespoon Red onion; minced
Spinach leaves

DRESSING
One fourth cup Red wine vinegar
Salt
Black pepper; freshly ground
1 Garlic clove; finely minced
2/3 cup Extra virgin olive oil;
Greek

DRESSING: Combine all ingredients except oil. Whisk oil briskly into
vinegar. Refrigerate at least four hours. Whisk mixture before adding to
salad.

SALAD: Drain and cool the lentils and orzo. Put in large mixing bowl and
toss in rest of ingredients. Stir in dressing. Chill overnight. Line salad
bowls with spinach leaves and spoon salad into them.

Serving Ideas : French Bread

Recipe by: Barbara Zack

Posted to TNT Recipes Digest by "Barbara Zack" bzack@leading.net on May
9, 1998