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Orzo Salad

April 23, 2016

OrzoSalad

The foodies over in the test kitchen here at MassCommons World Headquarters have a well-documented love for the FDA’s new restaurant food labeling guidelines. Here’s the latest easy and tasty recipe they’ve pirated…errr…I mean, reverse-engineered…from a nearby popular lunch spot.

Salad

Put 1 lb. of orzo in a pot of boiling water. Cook til done (about 9 minutes).

Meanwhile, dice 1/2 of a large red onion and 3 stalks of celery. Put in a large serving bowl with 8 oz. cherry tomatoes and 4 oz. pitted black olives (both items quartered), and 8 oz. crumbled feta cheese.

Drain the orzo and add it to the serving bowl. Add the vinaigrette (below) and mix everything together with a wooden spoon.

Vinaigrette*

Put 3 tablespoons of lemon juice in a small mixing bowl, along with 1 clove of garlic (minced), 1/4 teaspoon paprika, 1/4 teaspoon salt substitute (or salt), and a pinch of cayenne pepper. Whisk in 6 tablespoons of olive oil and taste. Adjust for tartness, adding more lemon juice or oil, whichever is needed.

*This vinaigrette is borrowed from the “Lentil Salad with Mint, Roasted Peppers, and Feta Cheese” recipe in the eponymous—and fabulous—cookbook from The Greens restaurant in San Francisco.

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