Springorzosalad Recipes
ORZO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
- Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
- Yield: 1 3/4 cups
SPRING ORZO SALAD
Make and share this Spring Orzo Salad recipe from Food.com.
Provided by CookingONTheSide
Categories Onions
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Whisk lemon zest, juice, water, oil, sugar, salt and pepper in a large bowl until blended.
- Add onions and let stand while pasta cooks.
- Bring a large pot of lightly salted water to a boil.
- Add pasta, return to a boil and cook as package directs; stir in asparagus and carrots 3 minutes before pasta will be done.
- Cook until pasta and vegetables are just firm-tender.
- Drain and rinse under cold running water; drain again.
- Put in a bowl with dressing.
- Add mint or dill or parsley to mix and coat.
SPRING SALAD
People are surprised when they taste this salad with the odd combination of ingredients, but it's a very very good salad.
Provided by BROWNDOG
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
- Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 28.9 g, Cholesterol 39 mg, Fat 44.8 g, Fiber 3.7 g, Protein 9.4 g, SaturatedFat 9.9 g, Sodium 546.5 mg, Sugar 20.5 g
SPRING VEGETABLE ORZO PASTA SALAD
Make and share this Spring Vegetable Orzo Pasta Salad recipe from Food.com.
Provided by yogamatters
Categories Vegan
Time 40m
Yield 8 jars, 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. While the asparagus is in the water, heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender. Drain the asparagus and rinse with cool water.
- In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil and lemon zest. Stir to combine.
- In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. Move to the refrigerator for at least 5 hours for flavors to combine. Serve cold.
Nutrition Facts : Calories 230.3, Fat 9.7, SaturatedFat 1.4, Sodium 259.7, Carbohydrate 31.6, Fiber 5.7, Sugar 1.8, Protein 6.6
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