Southwest Orzo Salad W Chipotle Honey Lime Vinaigrette Recipes
ORZO SALAD WITH CITRUS VINAIGRETTE
Steps:
- Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.
- Drain orzo and cool on a baking sheet.
- Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.
- In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.
SOUTHWEST ORZO SALAD W/ CHIPOTLE HONEY LIME VINAIGRETTE
Number Of Ingredients 19
Steps:
- Starting with Olive oil add dressing ingredients to a jar, cover and shake.
- Meanwhile, cook orzo acording to package directions. Drain orzo and toss with 2 tablespoons dressing. Let cool completely.
- Add orzo to a large bowl and toss with all of the salad ingredients EXCEPT the avacado. If serving right away, then toss in avocado, if chilling first, then add avocado right before serving.
- Store dressing and salad separately. When ready to serve, add dressing to salad and toss to combine. Season with freshly cracked salt and pepper to taste and additional lime juice if desired.
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- Meanwhile, cook orzo according to package directions. Drain orzo and toss with 2 tablespoons Dressing. Let cool completely.
- Add orzo to a large bowl and toss with all of the salad ingredients EXCEPT the avocado. If serving right away, then toss in avocado, if chilling first, then add avocado right before serving.
- Store dressing and salad separately. When ready to serve, add dressing to salad and toss to combine. Season with freshly cracked salt and pepper to taste and additional lime juice if desired.
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Servings 1Total Time 30 minsCategory SaladCalories 244 per serving
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Servings 1Total Time 30 minsCategory SaladCalories 244 per serving
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