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Orzo Salad with Vegetables and Herbs Recipe

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This recipe for Orzo Salad with Vegetables and Herbs, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Nash
Added: Wednesday, December 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. sugar snap peas, cut into 3/4" pieces
2 2/3 cup Orzo
1 1/4 cup cubed, seeded tomatoes (use Roma)
3/4 cup cubed, seeded cucumbers
1/2 cup chopped scallions
1/4 cup chpped parsley
1/4 cup chopped mint
2 tsp. lemon peel, chopped

Dressing: 1/4 cup lemon juice, 2 tsp. grated lemon peel, 3/4 cup olive oil. Mix together

Directions:
Directions:
Blanch peas. Remove and chill in ice water. Cook orzo according to package directions. Drain and cool. Add veggies and seasonings. Pour 1/2 dressing on salad. Mix and chill. Before serving, bring to room temperature. Add enough dressing to coat. Line bowl or platter with boston lettuce. Put salad on top.

Personal Notes:
Personal Notes:
This a light and refreshing summer salad.
Good for a crowd.

 

 

 

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