Orzo and Wild Rice Salad

1 review, 5 star(s). 100% would make again

Ready in 1 hour

Great sidedish with salmon


4 1/2 tablespoon Balsamic white vinegar
1 tablespoon Lemon juice
1/2 teaspoon Garlic; minced
1/2 tablespoon Dijon mustard
1/2 tablespoon Sugar
3/8 cup Canola Oil; 1/4 cup plus 1/8 cup
3/8 cup Extra Virgin Olive Oil
1/2 tablespoon Basil; fresh
salt and pepper; to taste
For Salad
2 cups Orzo; cooked
1 cup Wild rice; cooked
1/4 cup Red onions; diced
1/4 cup Currants
1/8 cup Corn niblets; fresh
1/4 cup Almonds; toasted
1 tablespoon Parsley; chopped
3 tablespoon Red peppers; diced
3 tablespoon Yellow bell pepper; diced
1/2 cup Green onions; sliced
1 teaspoon Garlic; granulated
1/8 cup Basil; fresh
salt and pepper; to taste
1/2 cup Dressing

Original recipe makes 8



For dressing:

Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring). fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.

For salad:

Place all other ingredients in a mixing bowl and mix well. Serve ice cold.

Verified by stevemur
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Calories Per Serving: 527 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
washamary 7y ago

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