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Jewish Recipes --> Recipes --> Salads

Orzo Salad
Dairy

Recipe Ingredients:

  • 2 1/3 cups cooked orzo (about 1 cup uncooked)
  • 2 cups diced tomatoes
  • 1/2 cup diced cucumber
  • 1/2 cup diced green bell pepper
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery
  • 3 tablespoons sliced ripe olives
  • 1 (6 ounce) can chunk light tune in water, drained or fresh grilled tuna, optional

Dressing:

  • 1/2 cup red wine vinegar
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, minced

 

 

  • Combine salad ingredients in a large bowl and toss well. Combine salad dressing ingredients in a blender and process until well mixed. Pour over salad and toss well. Cover and chill.
  • Serve with carrot and celery sticks, pita triangles and green grape clusters.

    Variation: Substitute cooked rice of orzo.
    8 servings

Salads -->

Cooking Tips:  Orzo (Italian for "barley", from Latin hordeum), also known as risoni (It.: "big rice") outside the Western Hemisphere, is a form of pasta, in the shape of a large grain of rice, slightly smaller than a pine nut. It is often used in soup, or baked in a casserole. While it was originally made from barley, orzo today is a hard wheat semolina product. It is also found as kritharáki ("little barley") and manéstra in Greek cuisine, arpa şehriye in Turkish cooking, and lisān al-`uṣfūr ("songbird tongue") in Arab cooking. In these Eastern Mediterranean cuisines, orzo is generally made into a chicken soup, often served to the ill and infirm.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods