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Toasted Orzo Salad Recipe

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This recipe for Toasted Orzo Salad, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, April 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
For the dressing:
3 tbsp balsamic vinegar
1/4 cup brown sugar
Pinch of dried thyme
1 tsp cinnamon
Salt to taste
1/2 cup vegetable oil

For the salad:
1 pound of orzo pasta
1/2 cup almond slivers
1/2 cup dried apricots
1/2 cup dried dates
1/2 cup dried cranberries
2 tbsp fresh minced Italian parsley
Salt and pepper to taste

Directions:
Directions:
Toast the orzo and almonds separately in a 375 degree oven until golden brown, approximately 5 to 8 minutes.
Bring a galllon of lightly salted water to a boil, add the orzo and stir occasionally to avoid sticking. Cook pasta for approximately 10 to 12 minutes; until tender, drain under cold water, and then cool completely.
Dice the apricots and dates into small cubes and add the parsley.
When the orzo has cooled, toss everything together with the dressing and adjust the seasoning for tasek.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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