I've had several requests for summer salads that satisfy as a meal. I will post one each day this week. Enjoy!!
Orzo Salad
original recipe
credited to Giada De Laurentiis
Ingredients
1 # rice, cooked
1/3 c Extra Virgin Olive Oil (EVOO)
2 c arugula torn
¾ c feta crumbled
½ c dried
cherries
12 fresh basil
leaves, minced
12 fresh mint
leaves, minced
¼ c nuts
3 tablespoons
lemon juice my favorite brand is Italian Volcano Organic
available at Costco
1 ½ teaspoon sea salt
1 teaspoon ground
black pepper
T.W.E.A.K.s
lemon sorrel for
arugula
craisins for
dried cherries
walnuts, pine
nuts, pecans, or raw sunflower seeds; toast for best flavor
I use rice rather
than orzo pasta. We are working to
minimize wheat products in our diet.
white and brown rice are not a better choice for us. It is still too
hybridized and processed. I use
Lundberg’s Wild Rice blend, black japonica rice (not as pretty a salad), or
Lundberg’s Wehani. I find these locally available even in our area.
Directions
Drain rice and
toss with 3 T EVOO, spread out on cookie sheet to cool.
Toss remaining
ingredients, add rice when cool. Toss and serve.
Note:
With grain, nuts, seeds and cheese this makes a complete protein. With the fruit and greens, it makes a complete meal.
