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Clone of J. Alexander’s orzo salad

"Like" J. Alexander's White & Wild Rice Salad

“Like” J. Alexander’s Orzo Salad

“Tastes like more”, one of my readers said. This clone of J. Alexander’s orzo salad is that good. This makes a lot, but leftovers are a must! Go to taste on seasonings, adding more if you wish. Now this recipe doesn’t have wild rice in it, but you could cook, say, 1/2 cup or so and add it to the salad, which I’ve done before.

 

Salad:

1 # orzo, cooked according to package directions

1 cup diced red onions

1 cup frozen shoepeg corn or yellow niblets, cooked in microwave 1 minute

1 cup diced red bell peppers

1 bunch green onions, sliced, white root end also

1 cup currants

1 cup toasted slivered almonds, plus extra for garnish

Handful fresh basil, julienned or chopped  (go to taste, may need a bit more)

1 cup Arugula or spinach, cut into small pieces if necessary

Sea salt and freshly ground pepper to taste

Shredded Romano cheese for garnish

 

Drain orzo and let cool a bit.  Toss with everything but cheese.  Set aside while making dressing:

 

White Balsamic Vinaigrette

1/3 cup white balsamic vinegar

2 tablespoons lemon juice

2 generous teaspoons minced garlic

2 tablespoons Dijon mustard

1-2 teaspoons sugar

1/2 teaspoon dry basil or 2 tablespoons or so fresh, julienned

1/2 cup ea: Canola and Olive oil

Salt and pepper to taste (start with a teaspoon of salt and 1/2 teaspoon pepper)

 

Whisk everything together.  Pour over salad and mix gently. Adjust seasonings. Serve warm, room temperature or cold sprinkled with Romano and almonds.

 

 

 

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