Looking for an easy dish to pack for a weekday lunch at the office? Try this simple salad, loaded with fresh spring asparagus.
Orzo and Mixed Vegetable Salad
Serves 4
Ingredients:
12 ounces orzo, cooked
1 lb. asparagus, trimmed, blanched* and sliced into 2” pieces
1 cup grape tomatoes, halved
10-ounces canned or frozen corn, drained
2 scallions, white parts only, sliced thin
1 clove garlic, crushed
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon of lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
1. In a small mixing bowl combine garlic, balsamic vinegar, lemon juice, salt, pepper, and olive oil and whisk until emulsified, about 30 seconds. Marinate tomatoes in dressing for 5-10 minutes.
2. In a large bowl, mix orzo, corn, tomatoes and asparagus. Add dressing and toss to coat (you may not need all of the dressing). Top with scallions.
More Meatless Monday on Food2:
Korean Grilled Vegetable Sandwich
Spring Salad with Spaghetti Squash
Latin Style Black Bean Stew
More Meatless Monday From the Web:
Worth the Whisk: Fresh Herb and Mushroom Risotto
Minx Eats Everything: Veggie Burgers
Light Green: Chipotle Black Beans