Thursday, June 19, 2014

Orzo Salad with Carrot Dressing

Orzo Salad with Carrot Dressing
(6-8 servings)


8 oz. Orzo
2 cups Fresh Green Beans, cut to 1½ inch length
1 large Red Pepper, diced
4 tsp. Extra Virgin Olive Oil, divided
6 large Carrots, thinly sliced
1 cup Vegetable Broth
¼ cup White Wine Vinegar
3 tbsp. Fresh Dill, chopped
¼ tsp. Black Pepper
2 tbsp. Grated Parmesan Cheese


In a large pot of boiling water, add orzo and cook for 5 minutes.  Add the green beans and continue cooking another 5 to 7 minutes or until tender.  Drain and place in large mixing bowl.  Add the red pepper and toss with 1 tsp. of olive oil and set aside.  In a 3 qt. saucepan, combine carrots, broth, vinegar, dill, black pepper and remaining olive oil.  Bring to a boil over medium-high heat.  Reduce temperature to low and simmer for 15 to 20 minutes or until carrots are tender.  Transfer mixture to a food processor and process until smooth.  Pour over orzo mixture, sprinkle with cheese and toss to mix well.  Cover and refrigerate at least 2 hours before serving.  Mix well again just before service.

Note:               You could use yellow beans or yellow, orange or green peppers to mix up the color for this salad if desired.

Ideas for Future Efforts


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