I made a delicious orzo salad last week when I had company for dinner. I did pork ribs on the barbeque, and served it with fresh corn, a green salad heavy on the tomatoes, and the pasta salad. It was a huge hit.
First of all, here’s the
dressing I prepared for the orzo salad. Next time, I’ll tell you how to make
the complete dish, but in the meantime this is a tangy sweet vinaigrette that
works great on spicy greens (such as arugula) and heavy ones (such as kale).
Red Wine Vinaigrette
Ingredients:
1/2 cup red wine vinegar
1/4 cup fresh lemon
juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly
ground black pepper
1 cup extra-virgin
olive oil
Directions:
Thoroughly combine the
vinegar, lemon juice, honey, salt, and pepper. I used a handheld blender, but
any blender would do. Gradually blend in the oil. Season with more salt and
pepper, if desired.
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