Return to Main Recipes Page/Return to Home Page

Match AllAny terms in Jewish Food List Archive Keywords:

Salad:
1 lb. orzo
1 (14 oz). can artichoke hearts, non-marinated, drained
1 green pepper
1 (6 oz.) can pitted black olives, drained
1 (4 oz.) jar chopped pimento, drained
1 small red onion

Dressing:
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/4 teaspoon garlic powder
1/2 cup olive oil

Make Salad:
Cook orzo according to package directions. Chop vegetables and mix in large bowl. When orzo has cooked, drain and mix well with vegetables.

Make Dressing and Assembly:
Mix dressing ingredients in small bowl with wire whisk. Pour dressing over salad and mix well. Serve cold.

Posted by Michele Rose

Nutritional Info Per Serving: N/A