Chopped Orzo Corn Salad with Lemon Vinaigrette
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Ingredients
- For the Vinaigrette:
- 2 cups orzo, cooked according to package directions
- 1 head lettuce, chopped
- 1 small bell pepper, diced
- 1 small red onion, diced
- 1 organic cucumber, seeded, diced
- 1 tomato, seeded, diced
- 1/2 bunch green onions, diced
- 5 oz. feta cheese
- 1 cup sharp cheese, grated
- 1 cup jack cheese, grated
- 1 can organic corn or 2 cups fresh or frozen corn
- 1/2 cup Italian parsley, minced
- extra virgin olive oil
- creole seasoning
- black pepper
- 1 cup extra virgin olive oil
- 1/3 cup rice wine vinegar
- 2 tablespoons apple cider vinegar
- 1 lemon, zested, juiced
- 1 teaspoon black pepper
- 1 teaspoon creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried, crushed, oregano
- pinch of crushed red pepper
Details
Preparation
Step 1
•Pre-heat oven to broil.
•Place rinsed and drained corn on baking sheet. Sprinkle with a little black pepper and creole seasoning and about 1 tablespoon of extra virgin olive oil.
•Roast corn for about 10 minutes. Remove from oven and set aside.
•Bring a large pot of salted water to boil. Cook orzo according to package directions. Drain, rinse, drain again and coat with about 1 tablespoon of extra virgin olive oil.
For the Vinaigrette:
•Place all vinaigrette ingredients into a lidded jar. Shake well and place in a large bowl.
•Add all vegetables, orzo and cheese in bowl with vinaigrette, mix well, and chill, until ready to serve.
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