With the heat wave that has hit the US this last week, a salad for lunch can hit the spot. Made with orzo, which may look like rice but is actually rice-sized pasta that cooks much faster than rice, you won’t have to spend much time in the kitchen!
Ingredients:
  • 1 cup orzo pasta uncooked
  • 1/2 cup Lemon-Shallot Vinaigrette (recipe below)
  • 3 cups diced watermelon with seeds removed
  • 4 cups firmly packed arugula or salad of choice
  • 4 oz. crumbled feta cheese
Lemon Vinaigrette:
  • 1/2 cup fresh lemon juice
  • 1 minced shallot
  • 1 cup olive oil
  • 1/4 cup minced fresh parsley
  • 1 tablespoon honey
  • 1 tablespoon whole grain Dijon mustard
  • Salt and pepper to taste
Materials:
  • Measuring cups
  • Measuring spoons
  • Saucepan
  • Knife
  • Cutting board
  • Large bowl
  • Medium bowl
  • Whisk
Directions:
Vinaigrette: In medium bowl stir together lemon juice and shallot; let stand 5 minutes.  Whisk in rest of vinaigrette ingredients;  add salt and pepper to taste.  Refrigerate in airtight container up to 1 week.  Makes about 2 cups.
1.  Prepare pasta according to package directions and drain.  Toss together hot pasta and 1/2 cup vinaigrette in large bowl.  Cover and chill pasta mixture 3 to 24 hours.
2.  Gently toss together watermelon, salad, feta, and pasta mixture just before serving; add salt and pepper to taste

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