GREEN GODDESS ORZO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make the dressing: Combine the watercress, parsley, dill, tarragon, chives, capers, lemon zest garlic, shallot and sugar in a blender or food processor.
- Add the lemon juice, vinegar, mustard, mayonnaise and sour cream and puree until pale green and very smooth. Season with salt and pepper as needed.
- Make the salad: Combine the orzo, peas, artichoke hearts, asparagus and snap peas in a bowl; toss with 1 cup of the dressing. Season with pepper. Refrigerate to let the orzo absorb some of the dressing, 20 to 30 minutes. Toss with more dressing as needed, about 2 tablespoons at a time, then toss with the dill; store any remaining dressing, covered, in the refrigerator for 3 to 5 days. Season with salt and pepper.
SPLIT PEA & GREEN PEA ORZO SALAD
Recipe comes from the Sunset Cookbook. This simple orzo salad is served with fresh mint and lemon nestled in butter lettuce leaves. The recipe advises not to thaw the green peas before stirring them into the salad as the warm split peas will heat them through.
Provided by DailyInspiration
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sort through split peas, discarding any debris; then rinse and drain peas. In a 2-quart saucepan, bring broth to a boil over high heat. Add split peas and dried thyme. Reduce heat, cover and simmer until split peas are tender to bite (about 25 minutes); drain and discard cooking liquid. Transfer the split peas to a large bowl, add frozen peas, and mix gently but thoroughly. Let stand, stirring occasionally, until mixture is cool. (about 3 minutes).
- Meanwhile, in a 4-5 quart saucepan, bring about 8 cups water to a boil over medium-high heat; stir in pasta and cook until just tender to bite, about 5 minutes (or cook according to package instructions). Drain, and rinse with cold water, and drain well again. Transfer pasta to bowl with peas. Add onions and chopped mint; mix gently. In a small bowl, beat oil, lemon zest, and lemon juice until blended. Add to pea mixture; mix gently but thoroughly.
- To serve, line 4 individual plates with lettuce leaves; top each plate equally with pea mixture. Garnish salads with mint and thyme sprigs. Season to taste with salt and pepper.
Nutrition Facts : Calories 464.2, Fat 15.1, SaturatedFat 2, Sodium 17.8, Carbohydrate 63.9, Fiber 18.3, Sugar 9.5, Protein 20.6
GREEN SPLIT PEA & BASIL SALAD
Split peas are not just for soup! They shine in this pasta salad recipe with fresh tomatoes and lemon basil dressing.
Provided by palousebrand
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to a boil and add split peas, reduce heat to a soft boil for approximately 25 minutes or until they are just tender. Drain and rinse until cool while preparing the remainder of the salad.
- Bring water to a boil, add pasta and reduce heat to a soft boil until pasta is cooked, but not over cooked. Drain and rinse with cold water until cool.
- In a small saucepan on medium heat, add olive oil, minced garlic and oregano. Sauté until garlic becomes tender and slightly brown, approximately 3 minutes. Remove from heat, add the lemon juice, stir together and set aside until cool.
- Place all ingredients together and toss with dressing, add some shredded cheese if you like and it is ready to serve.
Nutrition Facts : Calories 324.8, Fat 10.1, SaturatedFat 1.4, Sodium 18.5, Carbohydrate 48.6, Fiber 6.9, Sugar 4.4, Protein 10.9
ORZO, PEA, AND PEPPER SALAD
Can be made up to 2 days in advance and travels well, making this a great picnic recipe. From the Mayo Clinic Williams-Sonoma Cookbook.
Provided by cookiecutter _
Categories Peppers
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl whisk together vinegar, water, olive oil, mustard, garlic, and pepper until well blended. Stir in green onions and bell pepper.
- Fill a large pot 3/4 full of water and bring to a boil. Add pasta and cook 6 minutes. Add peas and cook until pasta is al dente and peas are tender-crisp (2 - 3 minutes). Drain.
- Add orzo and peas to the large bowl and toss gently to combine and coat evenly.
- Cool to room temperature, stirring occasionally.
Nutrition Facts : Calories 217.1, Fat 2.4, SaturatedFat 0.4, Sodium 45, Carbohydrate 40.8, Fiber 3.2, Sugar 3.2, Protein 7.9
ORZO AND SNAP PEA SALAD
This Orzo and Snap Pea Salad combines the tasty vegetable with the delicious pasta. A cross between snow peas and English (regular) peas, sugar snaps have a pod that contains small peas. The entire pea is edible, including the pod.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes. Drain well; return to pot.
- Add lemon juice, olive oil, and Parmesan. Season generously with salt and pepper. Toss to combine.
Nutrition Facts : Calories 218 g, Fat 5 g, Fiber 4 g, Protein 7 g
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- Bring a large pot of water to a boil. Salt the water and add the orzo. Cook the orzo according to package directions. Just before draining, stir in the peas. Then drain the orzo and peas.
- Transfer the orzo and peas to a large bowl. Whisk together all the dressing ingredients and pour it over the warm orzo. Toss to combine and then set aside the orzo until it cools to room temperature. (You can put the salad into the refrigerator or just leave it on the counter and stir it occasionally.)
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