ORZO SALAD WITH BASIL-SHERRY VINAIGRETTE

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Orzo Salad With Basil-Sherry Vinaigrette image

It may not be summer here yet but it certainly feels like it w/ temperatures in the upper 80s already. I've not tried this recipe YET but it sounds delicious and I love salads in warmer weather. Posting so I can find this recipe from Paulette Mitchell; prep time is a guess-timate and does not include time to allow salad to cool or to chill in the frig.

Provided by Impera_Magna

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
3 tablespoons sweet cream sherry
1 tablespoon fresh lemon juice
1/4 cup minced fresh basil or 1 teaspoon dried basil
2 tablespoons minced shallots (see Tip)
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground pepper (to taste)
1 ear sweet corn or 1 cup frozen corn
3/4 cup orzo pasta, riso or 3/4 cup rosamarina pasta
2 plum tomatoes, cut into 1/2-inch cubes
salt & freshly ground black pepper
4 leaves butter lettuce or 4 leaves other soft-leafed lettuce
1 small fresh basil sprig (to garnish)

Steps:

  • To make Basil-Sherry Vinaigrette:.
  • Whisk together the oil, sherry, and lemon juice in a small bowl.
  • Stir in the remaining ingredients.
  • Taste and adjust the seasoning.
  • Refrigerate in a covered container for up to 4 days.
  • Whisk or shake before serving.
  • To make the orzo salad:.
  • Place the ear of corn on a microwaveable dish covered loosely with waxed paper. Microwave on high until hot, about 2 minutes. (If using frozen corn, cook according to package instructions. Drain well.) Set aside to cool.
  • Bring a small saucepan of salted water to a boil. Cook the pasta according to package directions. Drain well. Rinse with cool water; drain again.
  • When the corn has cooled, cut the kernels off the cob. (It's best to cut or break the ear in half. On a cutting board, hold the cob upright. Using a sharp knife, slide the blade downwards, letting the kernels fall on the board, rotating the cob a quarter turn at a time until all the kernels are removed.).
  • In a medium bowl, toss together the pasta, corn, and tomatoes. Add ΒΌ cup of the vinaigrette and toss again.
  • Refrigerate the salad and the remaining vinaigrette in separate covered containers for at least 2 hours or for up to 2 days. Serve the salad chilled or at room temperature.
  • Toss salad with an additional 1/4 c vinaigrette just before serving. Taste and add salt and pepper as desired.
  • Spoon the salad onto lettuce-lined salad plates and garnish with basil sprigs.
  • Do as the Italians do and include this dish among an assortment of antipasti. Or you can serve it as a light lunch or as an out-of-the-ordinary accompaniment to grilled fish or chicken.

Nutrition Facts : Calories 285.4, Fat 14.3, SaturatedFat 2, Sodium 154.3, Carbohydrate 32.1, Fiber 2.2, Sugar 3.1, Protein 5.5

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