Lentil and Orzo Salad with Flank Steak and Feta

While small green lentils are prettiest, you can also use brown lentils in this filling Greek-inspired salad.

Yield: 6 servings (serving size: about 1 1/3 cups)

Ingredients

• 1  cup  dried petite green lentils
• 1 1/4  cups  uncooked orzo (about 8 ounces rice-shaped pasta)
• 1 1/2  cups  chopped Basic Grilled Flank Steak (about 6 ounces)
• 3/4  cup  (3 ounces) crumbled feta cheese
• 1/2  cup  chopped fresh basil
• 1/4  cup  chopped pitted kalamata olives
• 1  tablespoon  chopped fresh oregano
• 1/4  cup  white balsamic vinegar
• 2  tablespoons  extravirgin olive oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  garlic cloves, minced

Preparation

Place lentils in a medium saucepan, and cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Add pasta, Basic Grilled Flank Steak, cheese, basil, olives, and oregano to lentils; toss well to combine.

Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

Nutritional Information

Calories:

391 (27% from fat)

Fat:

11.6g (sat 4g,mono 5.8g,poly 0.8g)

Protein:

22.3g

Carbohydrate:

49.5g

Fiber:

6.1g

Cholesterol:

27mg

Iron:

3.9mg

Sodium:

515mg

Calcium:

124mg