Cooked - Spring Lemon Herb Orzo Salad With Crispy Shallot Vinaigrette

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spring Lemon Herb Orzo Salad With Crispy Shallot Vinaigrette

1.0

8 oz orzo

1 cup peas (defrosted if frozen)

1 ½ cups asparagus (chopped)

4-5 cups arugula

3 tbsp basil (chopped)

3 tbsp mint (chopped)

4 oz feta cheese

Salt and pepper

⅓ cup olive oil

1 large shallot or 2 small shallots (peeled and thinly sliced)

2 tbsp red wine vinegar

½ lemon (juice and zest)

1 tsp honey

½ tsp dijon mustard

Heat the olive oil in a skillet over medium heat
Add the shallots and stir until they're golden brown, taking care not to burn them
Add shallots to a jar or bowl and combine with red wine vinegar, lemon juice and zest, honey, dijon mustard, salt and pepper until blended
Set the vinaigrette aside
Cook orzo according to package directions
Lightly sauté the asparagus in a drizzle of olive oil for 3-4 minutes or until cooked to your liking
Toss all ingredients including the dressing together and season to taste
Serves about 4 people

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions🥐Brunch🏞️Picnic🌸Spring

Season🌸Spring

DifficultyEasy ⏰ 30m

Created 26 weeks ago

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