• If you're looking for a salad with vinaigrette recipe, try Kris C's "Dilled Orzo and Vegetable Salad".

Ingredients

  • 8 c. cooked orzo (about 2 3/4 c. uncooked)
  • 1 red pepper cut into thin strips
  • 1 green pepper cut into thin strips
  • 1 purple onion sliced thinly
  • 6 green onions, sliced
  • 1 c. craisins
  • 1 10 oz pkg frozen peas, thawed
  • 1/2 c. sliced black olives
  • 1/4 c minced parsley
  • 1/2 c. fresh dill, minced
  • Salt and pepper to taste
  • 2 T. Dijon mustard
  • 1/2 c. red wine vinegar
  • 2 T. sugar
  • 1 t. salt
  • 1 t. pepper
  • 1 cup olive oil
  • 1/4 c. minced parsley
0 (Rated by 0 moms)
PREP TIME 15 Min READY IN 30 Min
COOK TIME 15 Min SERVINGS 14
MAIN INGREDIENT Vegetable
MEAL/COURSE Lunch
TYPE OF DISH Salad

Preparation

  1. For vinaigrette, mix mustard, vinegar, sugar, salt and pepper in blender. Blend.
  2. Add oil slowly with machine running. Pulse in parsley. Can be done one day ahead.
  3. For salad, mix orzo with dressing and add rest of ingredients. If doing one day ahead, reserve about 3/4 c. of the vinaigrette and toss into salad just before serving.
  4. Let come to room temperature before serving.

Rating

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