Orzo and Wild Rice Salad
Airin
Wonderful blend of flavors makes for a delightful side dish or lunch salad.
ingredients
- DRESSING: (Makes 1 cup)
- 4 1/2 tablespoons balsamic white vinegar
- 1 1/2 tablespoon lemon juice
- 1/2 teaspoon minced garlic
- 1/2 tablespoon dijon mustard
- 1/2 tablespoon sugar
- 3/8 cup (1/4 cup plus 1/8 cup) canola oil
- 3/8 cup extra virgin olive oil
- 1/2 tablespoon fresh basil
- Salt and pepper to taste
- FOR SALAD:
- 2 cups cooked orzo
- 1 cup cooked wild rice
- 1/4 cup diced red onions
- 1/4 cup currants
- 1/8 cup fresh corn niblets-drained
- 1/4 cup toasted slivered almonds
- 1 tablespoon chopped parsley
- 3 tablespoond diced red peppers
- 3 tablespoons diced yellow peppers
- 1/2 cup sliced green onions
- 1/2 cup dressing (recipe follows)
- Salt and pepper to taste
- 1 teaspoon granulated garlic
- 1/8 cup cut fresh basil
directions
- 1
FOR DRESSING:
- 2
Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring). Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.
- 3
FOR SALAD:
- 4
Place all other ingredients in a mixing bowl and mix well. Serve ice cold.
- 5
Shelf life mixed is two hours.
notes
Excellent!!
Source: Airin
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