Description
I enjoyed this salad at a well-known restaurant and when they wouldn’t divulge the recipe, I created my own. Although a bit time consuming, everything can be prepared at least a day ahead, covered and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for those who requested the recipe. This salad may be served cold or at room temperature.
Ingredients
- 2 cups cooked orzo
- ½ cup cooked wild rice
- ½ cup diced orange bell pepper
- ½ cup diced red bell pepper
- ½ cup frozen corn, thawed
- ½ cup dried currants
- ¼ cup diced red onion
- ¼ cup vegetable oil
- 3 tablespoons white sugar
- 2 tablespoons white wine vinegar
- 2 tablespoons cider vinegar
- 1 teaspoon minced fresh onion
- 1 pinch ground white pepper
- 1 pinch paprika
- 1 pinch garlic powder, or to taste
- salt to taste
- salt and ground black pepper to taste
- ¼ cup chopped toasted pecans
- ¼ cup toasted slivered almonds
- ¼ cup chopped fresh parsley
Instructions
- Combine orzo
- wild rice
- orange bell pepper
- red bell pepper
- corn
- currants
- and red onion together in a large bowl.
- Blend vegetable oil
- sugar
- white wine vinegar
- cider vinegar
- minced onion
- white pepper
- paprika
- garlic powder
- and 1 pinch salt together in a blender or food processor until smooth.
- Mix pecans
- almonds
- and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.
Prep Time: 30 mins
Total Time: 30 mins
Servings: 6