Orzo Arugula Salad Recipes
ORZO SALAD WITH CORN, ARUGULA AND CHERRY TOMATOES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
- Cook the orzo according to the package directions.
- Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
- Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.
ORZO ARUGULA SALAD RECIPE
This zesty, peppery orzo arugula salad is topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette.
Provided by LifeMadeSimpleTeam
Categories Salads & Sides
Time 30m
Number Of Ingredients 18
Steps:
- Set a large saucepan with water over high heat, bring to a boil. Cook orzo according to the package's instructions. Drain, rinse with cold water, then drizzle with olive oil. Set aside.
- In a large mixing bowl combine arugula, bell peppers, cranberries, nuts, salt, and pepper.
- In a food processor or blender, combine all ingredients for the dressing, pulse until emulsified.
- Add cool orzo to greens. Toss with dressing and plate on a large platter or on individual salad plates. Serve with burrata.
Nutrition Facts : ServingSize 1 side salad, Calories 593 kcal, Carbohydrate 67 g, Protein 16 g, Fat 32 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 13 mg, Sodium 290 mg, Fiber 6 g, Sugar 16 g, UnsaturatedFat 22 g
ORZO WITH FETA AND ARUGULA
In my family, we love salads because they're an interesting way to blend many different flavors. This orzo salad is one of our favorites-it tastes delicious served either warm or cool. -Laura Adamsky, Decatur, Alabama
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions for al dente. Drain orzo; rinse with cold water and drain well. In a large bowl, combine arugula, feta, almonds, cherries, oil, salt and pepper. Add orzo; toss to coat. If desired, serve with lemon wedges.
Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.
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- Bring a large pot of water to a boil over high heat and cook the orzo until al dente. Drain and rinse thoroughly with warm water. Drain again.
- Transfer the cooked orzo to a large baking sheet lined with parchment paper. drizzle with 3 tablespoons of good quality olive oil or grapeseed oil and sprinkle with 1/2 teaspoon of salt. Gently toss to coat and set aside.
- Heat the remaining tablespoon of olive oil in a large skillet set over medium heat. Add the asparagus, cover, and cook until al dente, approximately 5 minutes. Remove and transfer to the same baking sheet as the cooked orzo.
- In the meantime, whisk together the grapeseed oil, fresh lemon juice, black pepper, and remaining half teaspoon of salt. Set aside.
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- Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook until tender, but still firm to the bite. Drain the pasta and set aside to cool.
- Place the arugula, basil, pine nuts, and cranberries in a large salad bowl, mix well and then add the orzo.
- Mix together the lemon juice and olive oil in a small bowl. Pour the mixture over the salad and mix well.
- Add the feta cheese and toss together, using 2 forks until well mixed. Keep in the refrigerator until ready to serve.
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