Orzo Salad With Citrus Vinaigrette Food

FARRO SALAD WITH CITRUS VINAIGRETTE

Farro Salad with Citrus Vinaigrette image

Provided by Guy Fieri

Time 55m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 cup farro, lightly toasted
2 teaspoons salt, plus more for seasoning
2 1/2 cups water, or stock
1 tablespoon orange zest
2 tablespoons fresh orange juice, from about 1/4 orange
2 tablespoons minced shallot
2 teaspoons Dijon mustard
3 tablespoons white balsamic vinegar
1/3 cup extra-virgin olive oil
6 cups micro salad greens, washed and dried
1/2 cup Marcona almonds
1/3 cup prunes, chopped
1/3 cup dried cherries, chopped
1/4 cup1/4-inch diced red onions
1/2 cup 1/4-inch diced tart apple or firm pear

Steps:

In a large, heavy saucepan over medium-high heat, add the farro, 2 teaspoons 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 dressing. Whisk together the orange zest and juice, shallots, white balsamic vinegar, and olive oil. Add salt and pepper, to taste, and set aside.
Just before serving, in a large bowl, toss the farro with 3 tablespoons dressing and transfer to a large serving bowl. In the same large bowl, combine the salad greens with the almonds, prunes, cherries, and onions and gently toss with 3 tablespoons remaining dressing, adding more dressing as needed. Plate the greens mixture on top of the faro and serve.

ORZO SALAD WITH CITRUS VINAIGRETTE

Orzo Salad with Citrus Vinaigrette image

Provided by Kelsey Nixon

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 pounds orzo pasta
3 Roma tomatoes, diced
1/4 cup cilantro, chopped
Citrus Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)
1/2 teaspoon Dijon mustard
2 teaspoons lemon zest
2 teaspoons lime zest
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.
Drain orzo and cool on a baking sheet.
Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.
In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.

SHRIMP AND ORZO SALAD WITH CITRUS VINEGRETTE

Shrimp and Orzo Salad With Citrus Vinegrette image

This is a light salad perfect for a hot summer night. Taste better the next day of course due to the flavors melding.

Provided by MsSally

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb shrimp, cooked deveined and shelled, tails off
1 lb orzo pasta, cooked and cooled
1 pint grape tomatoes, halved
1 cucumber, diced
1/2 cup onion, diced
1/2 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
1/4 cup parsley, chopped
2 tablespoons oregano, chopped
2 tablespoons olive oil
2 teaspoons Dijon mustard
salt and pepper
6 ounces reduced-fat feta cheese

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.

Nutrition Facts : Calories 448, Fat 7.3, SaturatedFat 1, Cholesterol 159.3, Sodium 744.5, Carbohydrate 66.3, Fiber 3.9, Sugar 6.7, Protein 28.4

CHICKEN & ORZO SALAD WITH CITRUS VINAIGRETTE

Chicken & Orzo Salad with Citrus Vinaigrette image

Make and share this Chicken & Orzo Salad with Citrus Vinaigrette recipe from Food.com.

Provided by Dancer

Categories Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

nonstick cooking spray
1 lb boneless skinless chicken breast
2 1/2 cups zucchini, sliced and quartered
2 cups red bell peppers, sliced
1 (4 ounce) can mandarin orange sections
8 ounces orzo pasta, cooked and cooled to room temperature
1/2 cup dark raisin
1/4 cup balsamic vinegar
3 tablespoons orange juice
2 1/2 tablespoons lime juice
2 tablespoons honey mustard
2 tablespoons olive oil
1 green onion, thinly sliced
3 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt

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.

Nutrition Facts : Calories 366.9, Fat 8, SaturatedFat 1.3, Cholesterol 48.4, Sodium 244, Carbohydrate 51, Fiber 3.6, Sugar 17.8, Protein 22.9

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