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Published: Monday, 3/5/2007

Mediterranean Salad

1 pound orzo

1 can pitted black olives, drained

1 can artichokes, drained

1 red pepper, diced

cup fresh chopped dill

Juice of one lemon

cup olive oil

1 cup feta cheese, crumbled (optional)

1 can garbanzo beans (chickpeas), drained

Cook s note:

Other fresh vegetables may be added to this recipe as desired, such as chopped cucumber, blanched eggplant, green pepper, zucchini, etc.

Cook orzo according to package directions; drain and rinse, then drain again. Place in large bowl with the rest of the ingredients and mix until evenly distributed.

Refrigerate until ready to serve.

Yield: 12 to 20 servings

Source: Olympia Ntakos

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