Minted Orzo Salad With Grapefruit Recipes

MINTED ORZO SALAD WITH GRAPEFRUIT

Minted Orzo Salad With Grapefruit image

Provided by Molly O'Neill

Time 2h40m

Yield Four servings

Number Of Ingredients 18

Ingredients

1 cup fresh grapefruit juice
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 teaspoon olive oil
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
2 tablespoons minced oregano
1 small jalapeno pepper, seeded, deveined and minced
1 pound shrimp, cleaned
1 1/2 cups chicken broth, homemade or low-sodium canned
2 teaspoons olive oil
1 small leek, cleaned and minced
1 cup orzo
1 bunch arugula, rinsed and dried
1 bunch watercress, rinsed and dried
1 bunch mint, rinsed and dried
1 cup coriander leaves, rinsed and dried
1 cup parsley leaves, rinsed and dried

Steps:

Combine the grapefruit juice and grated lemon and orange rinds in a large glass or ceramic bowl. Whisk in the olive oil. Add the salt and pepper. Pour half of the liquid into a separate bowl and refrigerate.
Add the oregano, jalapeno and shrimp to the remaining vinaigrette. Toss to combine and refrigerate for 2 hours. Grill the shrimp over hot coals until cooked through, about 2 to 3 minutes per side. Set aside to cool. Peel, devein and cut into bite-size pieces.
Pour the broth into a small saucepan. Simmer over medium-low heat. Combine the olive oil and leek in a nonstick skillet. Cook over medium-low heat until the leek softens, about 5 minutes. Add the orzo and stir to combine. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium and continue adding the broth, 1/2 cup at a time, stirring constantly, until the orzo is tender, about 15 minutes. Drain. Rinse under cold running water. Set aside.
Put the reserved vinaigrette in a salad bowl, add the salad greens and toss. Add shrimp, orzo, coriander and parsley leaves and toss to combine. Season with additional salt and pepper.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 7 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 997 milligrams, Sugar 10 grams, TransFat 0 grams

BASIL & MINT ORZO SALAD

Basil & Mint Orzo Salad image

Make and share this Basil & Mint Orzo Salad recipe from Food.com.

Provided by Jen in Victoria

Categories Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups chicken broth
3/4 cup orzo pasta
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 cup olive oil
3/4 cup grape tomatoes, halved
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil leaf
2 tablespoons chopped fresh mint leaves

Steps:

Pour the broth into a saucepan and bring to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.
Drain the orzo and transfer to a large wide bowl. Set aside to cool completely.
Meanwhile, mix the vinegar, lemon juice, honey, salt, pepper and oil in a blender; pour over pasta and mix well.
Add tomatoes, onion, basil and mint; stir well. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Nutrition Facts : Calories 271, Fat 14.8, SaturatedFat 2.2, Sodium 669, Carbohydrate 27.2, Fiber 1.6, Sugar 3.2, Protein 7.1

WARM ORZO SALAD WITH MINT AND FETA

Warm Orzo Salad with Mint and Feta image

Provided by Sandra Lee

Categories side-dish

Time 14m

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 ounces orzo
2 cups frozen early peas
1/4 cup olive oil and vinegar dressing
1 tablespoon lemon juice
1/4 cup freshly chopped mint leaves
1 (4 ounce) package garlic and herb crumbled feta (recommended: Athenos)

Steps:

In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute.
Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm.

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