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Great summer salad recipe
I made this yesterday for Father's Day and it was a big hit. It can be made ahead of time and it just tastes like summer. I almost doubled it because we were having 17 people over and it said serves 6-8, but it made a ton! The 6-8 must be as a main dish and not a side.
https://www.the-girl-who-ate-everything.com/2009/08/orzo-and-vegetable-confetti-salad.html
Orzo and Vegetable Confetti Salad
by Wendy Weisenburger
2 qt. water
2 TBS. salt
1 ? cups (11oz) orzo
5 TBS. extra virgin olive oil
1 tsp. grated lemon zest
1/3 cup fresh lemon juice
Salt and freshly ground pepper
1 (5 oz.) pkg. long grain and wild rice with seasonings
1 (3 oz.) pkg. slivered almonds
? large red pepper (diced small)
? large yellow pepper (diced small)
? purple onion (diced small)
? cup craisins
? cup capers (drained)
? cup finely chopped fresh basil
2 TBS. finely chopped fresh parsley
1. In a large pot over high heat, bring the water to a boil. Add the 2 TBS. salt and the orzo and cook until tender, 5-8 minutes. Drain the orzo and immediately toss it with 1 TBS. of the olive oil. Cover and cool completely in the refrigerator, 1-24 hours.
2. Prepare the long grain and wild rice according to package directions. Let cool.
3. In a large bowl, whisk together the remaining 4 TBS. olive oil, lemon zest, lemon juice and salt and pepper to taste. Add the almonds, peppers, onion, raisins, capers, basil, parsley, rice and orzo. Toss to mix well.
4. To serve, place in a serving bowl or divide among individual plates and garnish with the lemon slices.
5. Serve at room temperature (or cold is good too). Serves 6-8
2 qt. water
2 TBS. salt
1 ? cups (11oz) orzo
5 TBS. extra virgin olive oil
1 tsp. grated lemon zest
1/3 cup fresh lemon juice
Salt and freshly ground pepper
1 (5 oz.) pkg. long grain and wild rice with seasonings
1 (3 oz.) pkg. slivered almonds
? large red pepper (diced small)
? large yellow pepper (diced small)
? purple onion (diced small)
? cup craisins
? cup capers (drained)
? cup finely chopped fresh basil
2 TBS. finely chopped fresh parsley
1. In a large pot over high heat, bring the water to a boil. Add the 2 TBS. salt and the orzo and cook until tender, 5-8 minutes. Drain the orzo and immediately toss it with 1 TBS. of the olive oil. Cover and cool completely in the refrigerator, 1-24 hours.
2. Prepare the long grain and wild rice according to package directions. Let cool.
3. In a large bowl, whisk together the remaining 4 TBS. olive oil, lemon zest, lemon juice and salt and pepper to taste. Add the almonds, peppers, onion, raisins, capers, basil, parsley, rice and orzo. Toss to mix well.
4. To serve, place in a serving bowl or divide among individual plates and garnish with the lemon slices.
5. Serve at room temperature (or cold is good too). Serves 6-8
DS1 10-06 and DS2 9-08 and baby #3 EDD 9-05-12
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Re: Great summer salad recipe
Haha! You're going to like it! I would start it now though since stuff has to cool off a while.