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Orzo and Wild Rice Salad


ORZO AND WILD RICE SALAD
J. Alexander's Restaurant Copycat Recipe

Dressing: 
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 

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
1/4 cup toasted almonds
1 tablespoon chopped parsley
3 tablespoons diced red peppers
3 tablespoons diced yellow peppers
1/2 cup sliced green onions
1/2 cup dressing 
salt and pepper to taste
1 teaspoon granulated garlic
1/8 cup cut fresh basil

For Dressing:  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. Makes 1 cup.

For Salad: Place all other ingredients in a mixing bowl and mix well. Serve ice cold.


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