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
ORZO SALAD WITH CITRUS VINAIGRETTE
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.
CHOPPED SALAD WITH SPICY BUTTERMILK DRESSING
This salad is so good! I adapted this recipe (it originally included cooking some pork) to become just a salad that I could add any kind of meat to it, if I wanted. If you're in the mood for southwest flavors, give this a try!
Provided by crafty chef
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together buttermilk, mayonnaise, scallion whites and garlic; Combine chile powder, salt and pepper and add to mixture.
- Add romaine, tomatoes, corn, cheese, and scallion greens to the bowl (if you are adding meat, you would add it here).
- Toss to combine and serve immediately.
- Tip: To neatly cut up a head of romaine, halve it through the core, and make a few evenly spaced cuts lengthwise, leaving core intact. Chop crosswise into bite-size pieces.
CREAMY GREEN BEAN ORZO SALAD WITH BUTTERMILK CHIVE DRESSING
Look for Haricots Verts which are the more delicate and flavorful French green bean, This is a light and delicate salad, which we serve with a variety of dressings.Last night I made a low-fat, low-cal ranch dressing and tossed it with green beans and when the residents saw it they said " yes" instead of their ususal "no!" There are already a lot of dressings on zaar and I took a little of each and came up with my own. CuisineAtHome, Issue 75, June 2009.This can be made early in the morning and then placed in the refrigerator until ready to use - just give it about 15 minutes of room temp. If you wan to prepare more quickly - before draining the pasta and beans shock them in cold water. If you prefer there are other pastas that can be used in place of the orzo such as; orecchiette, annelletti, corallini, farfalle, cavatelli, & conchiglie - hope this is sueful! ;)
Provided by Manami
Categories Low Cholesterol
Time 21m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together buttermilk, mayonnaise, vinegar, chives, sugar, crushed red pepper flakes (if using) and Dijon in a bowl to dissolve sugar.
- Cook pasta in boiling salted water according to package instructions.
- Add beans during last 2 minutes of cooking.
- Drain pasta and beans; cool to room temperature.
- Add pasta mixture to tomatoes and dressing; toss well until coated.
- Cover salad ; chill until ready to serve.
Nutrition Facts : Calories 253.4, Fat 5.9, SaturatedFat 0.9, Cholesterol 4.4, Sodium 155.6, Carbohydrate 43.1, Fiber 3.7, Sugar 6.2, Protein 7.5
MEDITERRANEAN ORZO SALAD
This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.
Provided by Kim's Cooking Now
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
- Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
- Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g
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