Chopped Orzo Corn Salad with Lemon Vinaigrette

By charlotteh371

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

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.