Orzo Salad With Citrus Vinaigrette Recipes

Steps:

• Bring a pot of generously salted water to a rapid boil. Add the orzo and cook according to package directions, adding the corn in the last minute of cooking, until al dente, about 8 minutes. Drain and transfer to a medium bowl. Set aside.
• Pour the lime juice over the avocado and coat evenly (this will minimize discoloration). Whisk together the olive oil, vinegar, sugar, cumin, and 1/2 teaspoon salt. Drizzle over the orzo and add the avocado with lime juice, tomatoes, and parsley. Mix until combined and serve warm or at room temperature.

Steps:

• You'll need: Stovetop or propane burner, large heavy saucepan.
• To make the farro: In a large heavy saucepan over medium-high heat, combine the farro, salt, and water (or stock, if using). Bring to a simmer, cover, and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking; you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.
• While the grains are simmering, make the vinaigrette:
• Whisk together the orange zest, shallot, mustard, vinegar, and olive oil. Add salt and pepper to taste and set aside.
• To serve, toss the farro with 3 tablespoons dressing and transfer it to a large serving bowl. In the same bowl, combine the arugula with the diced pepper, orange wheels, almonds, prunes, cherries, onion, and apple and gently toss with 3 tablespoons of the dressing, adding more as needed.

Steps:

• Mix orzo, shrimp, tomatoes, cucumbers, and onions.
• Mix remaining ingredients in a blender or shaker and pour over salad.
• Alow to chill for several hours if have time. Spoon onto plates and sprinkle with feta cheese. and enjoy.

Steps:

• Cook the pasta according to the package directions. Drain and transfer to a large bowl.
• Meanwhile, in a blender or food processor, combine the tomatoes, broth, vinegar, garlic, and oregano and process until smooth. Add this to the pasta and toss to combine. Stir in the giardiniera and basil and toss to combine. Season with salt and pepper.
• Serve warm, at room temperature, or chilled.

Steps:

• Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned and no longer pink in center. Cut chicken into strips or cubes.
• Combine chicken, zucchini, bell pepper, mandarin oranges and orzo in a large bowl; drizzle with vinaigrette and toss.
• Cover and refrigerate at least 2 hours or overnight.
• Stir in raisins just before serving.
• Season taste with salt and black pepper, if desired. Garnish as desired.
• For Citrus Vinaigrette Combine all ingredients in jar with tight-fitting lid.

Steps:

• Combine vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
• Cook orzo according to package directions. Drain and transfer to a medium-size bowl.
• While pasta is still hot, stir in the rest of salad ingredients and dressing to taste.
• Salad is good immediately while still warm, or also chilled or at room temperature.

Steps:

• To make Basil-Sherry Vinaigrette:.
• Whisk together the oil, sherry, and lemon juice in a small bowl.
• Stir in the remaining ingredients.
• Taste and adjust the seasoning.
• Refrigerate in a covered container for up to 4 days.
• Whisk or shake before serving.
• To make the orzo salad:.
• Place the ear of corn on a microwaveable dish covered loosely with waxed paper. Microwave on high until hot, about 2 minutes. (If using frozen corn, cook according to package instructions. Drain well.) Set aside to cool.
• Bring a small saucepan of salted water to a boil. Cook the pasta according to package directions. Drain well. Rinse with cool water; drain again.
• When the corn has cooled, cut the kernels off the cob. (It's best to cut or break the ear in half. On a cutting board, hold the cob upright. Using a sharp knife, slide the blade downwards, letting the kernels fall on the board, rotating the cob a quarter turn at a time until all the kernels are removed.).
• In a medium bowl, toss together the pasta, corn, and tomatoes. Add ¼ cup of the vinaigrette and toss again.
• Refrigerate the salad and the remaining vinaigrette in separate covered containers for at least 2 hours or for up to 2 days. Serve the salad chilled or at room temperature.
• Toss salad with an additional 1/4 c vinaigrette just before serving. Taste and add salt and pepper as desired.
• Spoon the salad onto lettuce-lined salad plates and garnish with basil sprigs.
• Do as the Italians do and include this dish among an assortment of antipasti. Or you can serve it as a light lunch or as an out-of-the-ordinary accompaniment to grilled fish or chicken.

Steps:

• Cook the orzo according to package directions; drain. In a small bowl, whisk together the vinaigrette ingredients.
• Transfer the orzo to a large bowl. Add the remaining ingredients and toss gently with the dressing.
• Makes 4 to 6 servings.