One of the best cooks that I know shared a recipe for Orzo Salad that looked so interesting. I bet it was more of a "kitchen sink" deal than an actual recipe. It's odd, but very colorful and super tasty so I added it in for our side.
2nd M was NOT impressed with this salad. But, she did take a bite to try it. That's all I ask of any of them, just take a "try bite"!
R was also not so thrilled with the salad. He said he had to "chase" it with a bite of something else...like the fish or the bread! If I were guessing, it's because it has balsamic vinegar in it, which he is not a fan of! Oh well, more for me! I loved it.
But tell me, why is it that we gravitate toward the cream sauce & bread? ;)
Don't answer that.....my rump doesn't want to know the answer.
I adapted this from a recipe from a glorious cook, Abra Bennett, who adapted from a Bon Appetit recipe. You can check Abra out here, http://frenchletters.wordpress.com/ .
1 1/2 cup orzo (about 10 oz.)
1/3 cup chopped drained *oil-packed* sun-dried tomatoes (packed)
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 clove garlic -- minced
salt & pepper
1 cup chopped fresh spinach
1/2 cup chopped romaine and/or radicchio
4 large fresh basil leaves -- finely chopped
1/2 cup cubed cucumber -- peeled and seeded
2 Roma tomatoes -- chopped (2 to 3)
1 cup feta cheese -- crumbled
1/2 cup pine nuts -- toasted
*Cook orzo in boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add sun-dried tomatoes, olive oil, vinegar, and garlic. Toss to blend. Let stand until cool.(This part can be prepared up to six hours ahead; cover and refrigerate;bring to room temperature before adding remaining ingredients.) Season to taste with salt and pepper.Mix chopped spinach, lettuce, and basil leaves.
In large bowl, layer half of the orzo mixture, chopped greens, cucumber, tomatoes, and feta cheese; repeat layers. Top with toasted pine nuts. Serve at room temperature. Serves 6.