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Greek Salad Dressing – ½ cup olive oil – ¼ cup red wine vinegar – 2 tablespoon lemon juice – ¾ teaspoon dried oregano – ½ teaspoon salt – ¼ teaspoon ground black pepper – 1 tablespoon dijon mustard – 2 cloves garlic minced
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Orzo Salad – 1½ cups orzo pasta uncooked – 2 persian cucumbers sliced – 2 cups grape (or cherry) tomatoes halved – ½ red onion sliced thin – ½ cup pitted kalamata olives – 15 oz chickpeas drained and rinsed – ½ cup feta cheese crumbled – ½ cup fresh mint and/or basil leaves chopped or torn; plus more for garnish
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Bring a large pot of water to a boil. Once boiling, salt the water. Cook orzo according to package instructions until al dente. Drain the orzo and drizzle it with olive oil; toss to coat. Allow it to cool.
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To make the Greek salad dressing, combine the red wine vinegar, lemon juice, dijon mustard, oregano, salt, black pepper, and minced garlic. While whisking, drizzle in the olive oil until emulsified.
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Toss the cooled orzo, grape tomatoes, red onion, olives, cucumbers, and feta cheese in a large bowl.
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Pour the dressing over the mixture and toss until everything is coated. Add the fresh herbs and toss just until incorporated.
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