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Greek-Style Salad with Lemon-Pepper Dressing
Quick and Easy!

1/4 c. pine nuts
3 c. water
1/2 c. uncooked orzo pasta
1 can (15 oz.) Veg•All Original Mixed Vegetables, drained
1/2 c. diced red pepper
1/2 c. diced green pepper
1/2 c. crumbled feta cheese
1/4 c. quartered black olives
2 green onions, thinly sliced
1 t. whole cumin seeds
1/4 t. dried dill weed
1/4 c. olive oil
1 T. lemon juice
1/2 t. lemon pepper
1/2 t. salt
1 medium cucumber, peeled and sliced
10 to 20 grape tomatoes

Preheat oven to 400°F. Bake pine nuts 4 minutes; set aside.

In 3 cups boiling water, cook orzo pasta 9 minutes. Drain and rinse with cold water. Let stand in strainer.

In small mixing bowl, mix all ingredients for dressing; set aside.

In large salad bowl, toss all ingredients for salad except lettuce. Add dressing; mix well.

Serve on bed of lettuce, garnished with cucumber slices and grape tomatoes.

From: Barbara Lento, Aliquippa, Pa.
Family Features Editorial Syndicate