Wednesday, March 19, 2014

Greek Orzo Salad

I got asparagus at Stan's in the Strip District because I'm ready to start pretending that it's spring. It has to happen eventually. 

The other day I went over to my grandparents' house for dinner and my grandma made open-face sandwiches with sliced ham, hardboiled eggs, tomatoes, asparagus and cheese sauce. So good!! She says she's been making it for years and years. I'll definitely make it sometime for a quick dinner. 



GREEK ORZO SALAD

1/2 cup peas
1/2 cup feta, diced or crumbled
1/4 cup raisins and/or craisins
1/4 cup dried apricots, diced
1/2 can chickpeas
1/2 cup tomatoes, chopped
1 bunch asparagus, chopped into 2 inch pieces
2 cups orzo
kalamata olives

Dressing:
1/3 cup olive oil
1/4 cup white vinegar
1 tbsp Dijon mustard
1 tsp dried basil
1 tsp dried oregano
pinch salt & pepper

Bring a big pot of water to boil. When it's at a rolling boil, drop in the asparagus to blanch them. Let them sit for 3 minutes then drain.

Bring a big pot of water to boil and cook the orzo according to instructions. I cooked mine for about 6 minutes and drained them. 

Mix the peas, feta, raisins/craisins, apricots, chickpeas, tomatoes, asparagus, olives and orzo in a big bowl. Combine all the dressing ingredients in a small bowl and beat with a fork. Then pour the dressing over the salad and mix well. Serve immediately or let sit in the fridge. 

1 comment:

  1. Yum!! I've been eating feta cheese like crazy!!!

    ReplyDelete

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