Orzo Vegetable Salad
I recently mixed up the dressing part of this salad and used it on fresh lettuce from the Vancouver Farmers Market. (I made this again today and realized there were several errors in the original recipe. I have made the corrections.)
Orzo Vegetable Salad
2 cups uncooked orzo
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp. Dijon mustard
1 Tbsp. basil leaves, shredded
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
4 green onions sliced
1/2 cup chopped red bell pepper
1 cup frozen peas, thawed (optional)
1/2 cup feta cheese (optional)
Combine vinegar and the dressing ingredients in a jar or container that you can seal.
Cover and shake vigorously. Chill the dressing several hours to blend flavors
Prepare orzo. (I prepared it in 4 cups water seasoned with powdered chicken bouillion and a dash of Tabasco sauce.)
Drain, rinse and drain again.
Toss dressing with orzo, vegetables, and cheese if desired. Serve
Orzo Vegetable Salad
2 cups uncooked orzo
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp. Dijon mustard
1 Tbsp. basil leaves, shredded
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
4 green onions sliced
1/2 cup chopped red bell pepper
1 cup frozen peas, thawed (optional)
1/2 cup feta cheese (optional)
Combine vinegar and the dressing ingredients in a jar or container that you can seal.
Cover and shake vigorously. Chill the dressing several hours to blend flavors
Prepare orzo. (I prepared it in 4 cups water seasoned with powdered chicken bouillion and a dash of Tabasco sauce.)
Drain, rinse and drain again.
Toss dressing with orzo, vegetables, and cheese if desired. Serve
Comments
Post a Comment