orzo and asparagus salad

[Guest guest]

with vinaigrette

 

 

 

* Exported from MasterCook *

 

Orzo and Asparagus Salad

 

Recipe By :Bharti Kirchner

Serving Size : 4 Preparation Time :0:00

Categories : Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

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1/4 teaspoon ground turmeric

1 cup orzo

1/2 cup Lime Orange Vinaigrette

6 sun-dried tomatoes, oil-packed

1 pound asparagus spears -- (12-oz trimmed)

Salt -- to taste

 

Prep: drain the sundreid tomatoes and finely chop. Remove (snap) tough ends from

asparagus spears, cut into 1/2-inch pieces.

 

1. Bring 6 cups water and turmeric to a boil in a medium saucepan. Reduce heat

and add orzo. Cook, uncovered 9 to 11 minutes, or until orzo is al dente. The

best way to check is to taste. Drain and transfer to a large bowl. Immediately

pour 1/2 cup of the Lime-Orange Vinalgrette over the orzo and stir gently to mix

well. Orzo will absorb most of the sauce. Add sun-dried tomatoes and mix well.

 

2. Steam the asparagus 6 to 8 minutes, or just until fork-tender. Immediately

plunge in cold water to stop cooking. Set aside. Add the remaining dressing to

the orzo mixture, if desired. Season to taste with salt. Remove to a large

serving platter. Arrange asparagus spears on top like the spokes of a wheel.

 

 

 

Source:

" The Bold Vegetarian: 150 Innovative International Recipes "

Copyright:

" Bharti Kirchner (HarperCollins 1995) "

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Per Serving (excluding unknown items): 571 Calories; 27g Fat (40.0% calories

from fat); 15g Protein; 78g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

577mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 5 1/2

Fat; 0 Other Carbohydrates.

 

Serving Ideas : Chilled Cucumber Buttermilk Soup, Garlic Toast, Mint-Cilantro

Chutney

 

NOTES : A deluxe luncheon salad, elegant and pretty. Rice-shaped orzo pasta,

tinged yellow with turmeric, forms the base. Slender green asparagus spears are

arranged on the top like the spokes of a wheel and sun-dried tomatoes add a

splash of red to this color palette. You'll find plump softness and crunch in

the same mouthful.

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Lime Orange Vinaigrette

 

Recipe By :Bharti Kirchner

Serving Size : 8 Preparation Time :0:00

Categories : Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons rice vinegar

or white wine vinegar

1/2 teaspoon salt

2 teaspoons sugar

2 tablespoons extra-virgin olive oil

or avocado oil

2 teaspoons chopped fresh tarragon -- (1 teaspoon dried)

 

Combine all the ingredients in a screw-top jar. Shake to combine and thicken the

dressing. Chill until needed. Shake again before using.

 

Source:

" The Bold Vegetarian: 150 Innovative International Recipes "

Copyright:

" Bharti Kirchner (HarperCollins 1995) "

Yield:

" 1 cup "

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Per Serving (excluding unknown items): 49 Calories; 3g Fat (60.4% calories from

fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

134mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Fresh lime and orange juices cut down the amount of oil needed for this

dressing and impart a fresh, clean taste. It is perfect with crisp greens, as a

dressing for lentil salads, and as a topping for steamed green beans. Serve with

Orzo and Asparagus Salad

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0