VEGETABLE AND HERB
6 ounces sugar snap peas, trimmed and cut into
2 2/3 cups orzo
1 1/4 cups cubed seeded tomatoes
cubed seeded peeled cucumber
1/2 cup chopped green onions
chopped fresh parsley
1/4 cup chopped fresh mint
2 teaspoons finely
chopped lemon peel
1/4 cup fresh lemon juice
teaspoons finely chopped lemon peel
1 teaspoon minced garlic
1 head Boston lettuce
Bring large pot of
salted water to boil. Add snap peas; cook 1 minute. Using slotted spoon
transfer beans to strainer. Rinse with cold water and drain. Add orzo to same
pot. Boil until tender but still firm to bite. Drain and cool.
in large bowl. Mix in snap peas, tomatoes, cucumber, green onions, parsley,
mint and lemon peel. Season with salt and pepper.
lemon juice, lemon peel and garlic. Gradually whisk in olive oil. Season to
taste with salt and pepper. Pour half of dressing over salad; toss to coat.
(Can be made 6 hours ahead. Cover salad and remaining dressing separately and
chill. Bring to room temperature before serving.)
Toss salad with enough
dressing to coat generously. Season with salt and pepper.
Line serving bowl
with lettuce. Mound salad in bowl.