Lunch For A Week: Mediterranean Orzo Salad

OK, here goes! Recipe #1 is in the books and my kitchen is still intact! I can’t say that the dishes are done… but it’s the small victories that matter here. I’m starting out simple, with something familiar: A Mediterranean Orzo Salad. I’ve made this a couple times for Super Bowl parties and such. It’s been a hit every time. It’s been a while since I’ve busted out this tasty lunch creation, but each time I do, I make a huge bowl so I can just scoop it into a plastic container each morning and take it to work for a meal.  No muss, no fuss, healthy, and super easy. I love the addition of the orzo because it fills me up more than just a salad alone, but it still has tons of veggies. You can make this your own by adding or subtracting ingredients based on your liking.

I boil half a pound of orzo then shock it in cold water.

Chop up tomatoes, black olives, cucumbers, green peppers and mix with feta and a blast of lemon juice.
Mix it all together in a big bowl and fold in as much arugula as you like (I love the nutty flavor).

I also toss in a mixture of olive oil, balsamic vinegar, oregano, pepper and lemon juice (but you could certainly just use  your favorite ready-made vinaigrette dressing).

Then put it all  in the fridge and scoop it out as needed.

This makes an awesome lunch and a great potluck idea.

Let me know what you think! Rosie gives it two licks!

Next time, I’m going to branch out and try a recipe, gulp, I’ve never attempted before. If you have any recipes I can try out – send them along. I’m always looking for ideas!


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