Sunday, April 28, 2013

Summer Orzo Salad

I don't think any of us understand the Midwest this year. 37 degrees last week. Snow on cars. Seriously, it's Mid-April.

Anyways, I'm ready for summer. And in an effort to get my way, I decided to make one of Jon's top salad requests: Orzo Salad. Light, but satisfying. Great side to a burger bar or potluck. Check it out.


Note:
The ratios of orzo to veggies depends on your preferences and taste ultimately. And you can certainly substitute or eliminate veggies you don't like. I usually just see whats in the veggie drawer.

Experiment. Isn't that what college is all about? (Of course with common sense!)

Equipment:
Mixing Bowl
5qt Saucepan
Sharp knife
Chopping board

Ingredients:
1 cup orzo, cooked




Raid The Fridge:
1/2 red bell pepper, diced
1/2 yellow pepper, diced
2-3 green onions, thinly sliced
(Or red onion)
1/2 cup cherry tomatoes, halved
2 carrots, quartered and chopped
1/2" thick block feta, cubed
(Or your favorite cheese)





Dressing:
1/4 cup Olive oil
1/4 cup Red Wine Vinegar
Salt & Pepper
1-2 Tablespoons Fresh Summer Herbs, finely chopped
Lemon Juice, optional


Note:
If you really don't want to make dressing just get a store-bought vinaigrette.

Instructions:

Once you have got all the components chopped and ready.  Put it in a large mixing bowl. 
Add the dressing.  That's it!



Serve it up!