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.

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!)

Mixing Bowl
5qt Saucepan
Sharp knife
Chopping board

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)

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

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


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!

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