Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking
Fennel Slaw from FoodieTots
Greek Farro Salad from That Skinny Chick Can Bake
Honey Porter Glazed Chicken and Vegetable Skewers from Hezzi-D's Books and Cooks
Italian Pasta Salad from Casa de Crews
Japanese Plum Sushi from NinjaBaking.com
Kudos Kitchen Kolaches from Kudos Kitchen by Renee
Lemon Yogurt Bundt Cake from In The Kitchen With KP
Molasses Lovers Baked Beans from Cindy's Recipes and Writings
Northern Bean Salad with Egg and Prosciutto from Family Foodie
and
Orzo Salad
Delicious Orzo Salad packed with olives, shallots, olives, arugula, red pepper…take a look - what do you think?!
Orzo Salad
- 1 C Orzo
- 3 oz pickled red peppers ~ 1/8 C of the juice reserved
- 1/2 C pitted, mixed olives
- 4 shallots sliced {1/2 C firmly packed}
- 3 Tb Olive Oil
- 2-1/2 Tb white balsamic vinegar
- Salt & Pepper to taste
- 1 C washed arugula
- Cook orzo according to directions. Drain and cool
- Dice red peppers into bite sized pieces
- Slice olives
- In a large bowl combine the cooled orzo with red peppers, olives, and shallots
- In a separate bowl combine Olive Oil, white balsamic vinegar and reserved juice from the pickled red peppers. Mix up thoroughly, add salt and pepper to taste.
- Pour dressing over the orzo vegetable mixture and combine well. Cover and let rest for about an hour before serving.
- Before serving, place arugula in a ring around the top of the salad.
- Mix orzo with arugula when ready to serve.
Enjoy!
