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By Staff
Greek-Style Salad With Lemon-Pepper Dressing
Answering the "What's for dinner?" question isn't always an easy task. When you're looking for a fresh idea, adding an unexpected twist to a popular recipe or using some of your favorite ingredients in a different way can produce some amazingly delicious results.
When a leading brand of canned mixed vegetables sponsored a national recipe contest recently, judges were impressed with the culinary creativity contestants brought to the table.
Greek-Style Salad With Lemon-Pepper Dressing
Barbara Lento, Aliquippa, Penn.
1/4 cup pine nuts
3 cups water
1/2 cup uncooked orzo pasta
1 can (15 ounces) Veg

  • All Original Mixed Vegetables, drained
    1/2 cup diced red pepper
    1/2 cup diced green pepper
    1/2 cup crumbled feta cheese
    1/4 cup quartered black olives
    2 green onions, thinly sliced
    1 teaspoon whole cumin seeds
    1/4 teaspoon dried dill weed
    1/4 cup olive oil
    1 tablespoon lemon juice
    1/2 teaspoon lemon pepper
    1/2 teaspoon salt
    1 medium cucumber, peeled and sliced
    10 to 20 grape tomatoes
    1. Preheat oven to 400¡F. Bake pine nuts 4 minutes; set aside.
    2. In 3 cups boiling water, cook orzo pasta 9 minutes. Drain and rinse with cold water. Let stand in strainer.
    3. In small mixing bowl, mix all ingredients for dressing; set aside.
    4. In large salad bowl, toss all ingredients for salad except lettuce. Add dressing; mix well.
    5. Serve on bed of lettuce, garnished with cucumber slices and grape tomatoes.
    Servings: 6
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