Orzo salad with greens
14
- Prep Time8 min
- Total Time15 min
- Makes12 cups
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This salad is all about texture, a pleasing toss of vibrantly fresh crunchy endive with delicate quick-cooking rice-shaped pasta.
Ingredients
3 cups uncooked orzo pasta
1/4 cup white-wine vinegar
2 tbsp regular or grainy Dijon mustard
1 tbsp honey
1 tsp salt
1/3 cup olive oil
2 cups frozen peas
2 Begian endives
1/2 cup chopped fresh dill
4 green onions
170-g pkg baby spinach
1 cup freshly grated parmesan
Instructions
Cook orzo following package directions. Meanwhile, in a small bowl, whisk vinegar with mustard, honey and salt. Then slowly whisk in oil. When orzo is cooked, drain well and place in a large bowl. Add dressing and stir to coat. Refrigerate, stirring occasionally, until cool.
Meanwhile, cook peas in boiling water 3 min. Drain, then rinse under cold water to cool. Cut out and discard endive cores. Thickly slice crosswise. Chop dill and slice onions. When orzo is cool, stir in peas, onions, endive, dill and spinach. Sprinkle with Parmesan.
Nutrition (per serving)
Calories 121, Protein 4g, Carbohydrates 19g, Fat 4g, Fibre 2g, Sodium 180mg.
MAKE AHEAD
Prepare salad following recipe above without adding spinach or cheese. Covered and refrigerated, it will keep well for 2 days. Just before serving, stir in spinach and cheese. Taste and add more chopped fresh dill, salt and a drizzle of vinegar, if needed.
