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Grilled Pierogi Salad




Source of Recipe


magazine cut out


List of Ingredients




1/2 cup red wine vinegar
1 1/2 tsp. chopped fresh oregano
3/4 tsp. salt
1/2 tsp. pepper
1/4 cup olive oil
2 pkg. frozen potaot and onion pierogies
6 cips baby arugula leaves, 8 oz.
3 plum tomatoes, thinly sliced
1/2 cup crumbled feta cheese
1/2 cup drained sliced black olives from 1 (2/5 oz.) can
2 tsp. grated lemon zest



Recipe



Prepare grill for direct heat cooking. For dressing, combine vinegar, oregano, garlic powder, salt and pepper, whisk in oil. Brush 2 tbps. dressing over both sides of frozen peirogies. Grill, covered, turning once until cooked through, 3-4 minutes per side.

Arrange arugula on serving platter, top with pierogies, and next 3 ingredients. Sprinkle with zest, drizzle with dressing.