Orzo and vegetable saladwith a golden raisin vinaigrette recipe
Orzo and Vegetable Salad>with a Golden Raisin Vinaigrette recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 1 pound orzo
- 1-1/2 cups diced vegetables
- Golden Raisin Vinaigrette:
- 1 cup golden raisins
- 1/2 cup white wine vinegar
- 1 cup olive oil
- 1 cup water
- 1/2 cup onion
- 3 teaspoons dijon mustard
- 2 teaspoons salt
- 1 teaspoon pepper
Salad: Blanch orzo in boiling, salted water until done. Cool under running water and strain. Add your favorite diced vegetables, peas, or whatever you like. Season with salt and pepper.
Vinaigrette: Combine all ingredients in a pot. Bring to a boil. Let simmer for 60 seconds. Puree and chill. Add to salad and mix thoroughly.
*From the recipe files of chef Russell Stannard, Rabbit Hill Inn.
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