SUMMER CORN SALAD
This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SUMMER CORN SALAD WITH FETA
Steps:
- In a small bowl, whisk the lime juice, salt, pepper sauce and 4 teaspoons oil; set aside.
- In a large skillet, saute corn in remaining oil until tender.
- Transfer corn to a salad bowl; add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat. Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SUMMER CORN SALAD
Steps:
- Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix.
- In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.
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
SUMMER ORZO SALAD
The basis for this recipe is a recipe in the July 2005 issue of Sunset Magazine. I've modified the dressing to use bottled dressing to make it even simpler. Great for picnics and potlucks. ***Great presentation when layered unmixed in a large glass bowl.*** Can be made vegetarian depending on dressing.
Provided by Obag6142
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook Orzo as directed; rinse with cool water and set aside.
- Prepare beans as directed for microwave (3.5 to 4.5 mins); rinse with cold ice water to retain color and stop cooking, until beans are cold then drain well.
- Husk corn, rinse, and holding cobs upright, cut kernals off into deep bowl (cut kernals close to cob).
- In large wide bowl, mix Orzo with 1/2 cup of dressing.
- Spread pasta level and begin layering corn, green beans, and tomatoes.
- Just prior to serving, pour 3/4 of dressing over salad and mix gently if desired. (Add more dressing, salt/pepper to taste).
Nutrition Facts : Calories 212.1, Fat 1.4, SaturatedFat 0.2, Sodium 16.1, Carbohydrate 44.1, Fiber 5.1, Sugar 6.2, Protein 8.2
ROASTED CORN AND ORZO SALAD
This is one of my summertime favorites. With fresh vegetables, roasted corn, and feta cheese covering fresh orzo, this will be one of yours too.
Provided by Dan330
Categories Summer
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the vinaigrette by mixing the red wine vinegar, mustard, shallots, and olive oil in a medium bowl.
- Husk and remove kernels from cobs of corn. Then sprinkle with the olive oil and use salt and pepper to season to taste. Spread onto a baking sheet and roast in oven at 400 degrees for 15 to 20 minutes until the corn is tender.
- Prepare the vegetables by dicing the bell pepper, slicing the green onions, halving the tomatoes and chopping the marjoram.
- Make the Orzo by following the directions on its box.
- Toss the vinaigrette, corn, veggies and Orzo. Crumble the feta cheese on top and serve.
Nutrition Facts : Calories 387.7, Fat 19.2, SaturatedFat 5.7, Cholesterol 21.4, Sodium 537.9, Carbohydrate 45.8, Fiber 4, Sugar 9.1, Protein 11.4
SUMMER ORZO SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to high heat.
- Toss the scallions in a bowl with 2 tablespoons olive oil and sprinkle with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well-charred, about 8 minutes. Set aside to cool. (Alternately, you can char the scallions in a cast-iron pan on the stove.) Chop the white and light green parts finely, then discard the remaining ends of the scallions.
- Bring a large pot of salted water to a boil for the orzo. Drop in the orzo and begin to cook. Meanwhile, add the chopped scallions to a medium bowl. Add the vinegar, Dijon mustard, remaining 1/3 cup olive oil and half of the olives and whisk until combined. Season with salt and pepper.
- When the pasta is finished cooking, drain and rinse to cool. Immediately toss in some of the vinaigrette, along with the cucumber, tomatoes, herbs, red onion and remaining olives. Mix well. Add more dressing to taste. Top with the goat cheese and serve.
SUMMER ORZO FETA PASTA SALAD
Wonderful with a summertime BBQ! This needs to chill for 2 hours before serving. I have even added in 2 firm chopped tomatoes JUST before serving. Double up on the ingredients to feed a crowd!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine all ingredients together; toss well to combine (adjusting seasonings to suit taste).
- Mix in mayonnaise, adding in more to taste.
- Cover and chill for a minimum of 2 hours.
Nutrition Facts : Calories 885.7, Fat 43.9, SaturatedFat 13.5, Cholesterol 65.6, Sodium 1248.1, Carbohydrate 100, Fiber 5.1, Sugar 8.3, Protein 24
SUMMER ORZO SALAD WITH CHICKPEAS AND FETA
Eating the rainbow just got easier with this DELICIOUS Summer Orzo Salad! It's perfect as a sharable side dish for your next backyard party or as a tasty pasta salad to serve with lunch or dinner.
Provided by Jenn Laughlin - Peas and Crayons
Categories Side Dish
Time 25m
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Add dry orzo pasta and a pinch of salt and cook for 8 minutes or until al dente. Drain and rinse in a fine colander or sieve with cold water to halt the cooking process. Add pasta to a large bowl and set aside.
- To speed things up while your noodles cook, chop your veggies and make the dressing.
- For the dressing, combine ingredients in a lidded jar and shake vigorously to combine. Allow to sit while you toss together your salad, then shake again before serving. Alternatively you can whisk the ingredients together in a small bowl.
- Add all your veggies to the orzo. Re-mix dressing and add to the salad. mix well and top with crumbled feta and optional fresh herbs.
- This salad may be enjoyed right away (room temperature) or chilled briefly before serving. Both options are delicious!
- See notes below for more tasty veggie options to mix and match as well as make ahead tips.
Nutrition Facts : Calories 215 kcal, Carbohydrate 27 g, Protein 6 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 297 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
ORZO SALAD WITH CORN AND CUCUMBER-FETA DRESSING
Make and share this Orzo Salad With Corn and Cucumber-Feta Dressing recipe from Food.com.
Provided by Gay Gilmore
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put 3/4 of the feta, 1/2 of the cucumbers, the oil and water into a food processor and blend until smooth.
- Season with salt and pepper as needed.
- Cook the orzo as directed.
- Drain the pasta and place in a large bowl with corn, olives, onions and parsley.
- Mix in dressing.
- Sprinkle with remaining feta.
SUMMER CORN AND ORZO SALAD WITH CUCUMBER-FETA DRESSING
Steps:
- Place 1 cup feta cheese, half of cucumbers, oil and 1 tablespoon water in processor. Process until smooth. Season dressing to taste with salt and pepper.
- Cook orzo in large pot of boiling salted water until almost tender, stirring occasionally, about 8 minutes. Add corn; cook until pasta is just tender but still firm to bite, about 2 minutes longer. Drain pasta and corn. Transfer to large bowl. Add 1/2 cup feta cheese, remaining half of cucumbers and 1/3 cup chives; toss to combine. Mix in dressing. Season salad to taste with salt and pepper. Sprinkle with remaining 1/4 cup feta cheese and 2 tablespoons chives.
FETA CUCUMBER SALAD
If you like the distinctive taste of feta cheese, you'll enjoy this crisp and refreshing cucumber medley, "Even our twin daughters ask me to make this speedy salad," reports Connie Lasko from Mistatim, Saskatchewan.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-5 servings.
Number Of Ingredients 7
Steps:
- Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.
Nutrition Facts :
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- Bring a large pot of salted water to a boil. Cook the orzo al dente according to package directions (about 9 minutes). Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and feta.
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- Fill a large pot with water and bring to a boil. Add the pasta and stir several times. Cook until almost ready, al dente. (see package instructions) Remove and strain. Rinse with cold water. Place in a large bowl and cool.
- Mix the olive oil and vinegar into the pasta while still warm and let it sit as you prepare the vegetables. This allows the dressing to soak up into the pasta.
- Cut all the vegetables and add to the pasta. Add the cheese and basil before serving, this will help it from crumbling and also keeping the basil green. If using green beans, cauliflower, or broccoli you may want to steam them until tender before adding to the salad.
- When you have the pasta ready, refrigerate it overnight or for a couple of hours. Taste again for salt and pepper. Add more dressing if needed.
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Servings 6Estimated Reading Time 2 minsCategory Side DishCalories 243 per serving
- Once orzo has cooled mix together the orzo, seasoning, tomato, cucumber, dressing, lemon juice and about 3/4 the bottle of vinaigrette (looks soupy at this point but as it sits the pasta absorbs a lot of the liquid)
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- Place the corn, tomatoes, cucumber, avocado, feta, and fresh mint in a large bowl. Drizzle olive oil over top. Toss to coat. Taste, and season with salt and pepper.
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From cookswithcocktails.com
4.2/5 (5)Total Time 35 minsCategory SaladCalories 194 per serving
- Turn your grill to high and get it nice and hot (500 degrees). Rub a little butter over each corn cob and sprinkle with a little salt. Wrap the corn cobs in foil and cook the corn on the grill till it gets tender. About 20 mins rotating ever 5 mins. Remove from the heat, take the corn out of the foil and remove the kernels from the cob, put it in a bowl to cool.
- Dice the peppers, onion, and cucumber in nice small piece. When the corn is cool add the veggies. Crumble the feta into the bowl. Chop the cilantro and add to corn mixture.
- Mince the clove of garlic either by using a knife or a small grater. Add the garlic and the rest of the ingredients into a container with a lid and shake. Pour over salad. Set the salad in the fridge for 1/2 an hour before serving.
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