This take on picadillo, a classic Cuban dish, is a fabulous weeknight meal — it makes a large serving and you don’t
need to serve anything else. Make it the night before you intend to serve it because the flavors will improve.
Orzo with Veggies
2015-10-28 12:59:37
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Ingredients
- 6 oz. (170 g) snow or sugar snap peas, trimmed
- 2 cups orzo
- 1 1/2 cups cherry tomatoes, cut in quarters and seeded
- 1 cup seeded, chopped cucumber
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh parsley
- 2 tsp. grated lemon zest
- salt and pepper to taste
- Lemon Garlic Dressing
- 2 tsp. grated lemon zest
- 1/4 cup fresh lemon juice
- 2 Tbsp. white wine vinegar
- 1 tsp. minced garlic
- 1/2 cup salad oil
- salt and pepper
- lettuce for garnish
Instructions
- To make salad: Bring a large pot of salted water to a boil. Add peas and cook 1 minute. Using a slotted spoon, remove peas to a strainer, rinse under cold water and drain on a paper towel. Add orzo to same pot and boil until tender but still firm to bite (about 10 minutes). Drain, cool and place in a large bowl. Add peas, tomatoes, cucumber, onions, parsley and lemon zest. Season with salt and pepper.
- To Make Dressing: Combine lemon zest, juice, vinegar and garlic in medium bowl. Gradually blend in oil. Season to taste with salt and pepper.
- Pour half the dressing over the salad and toss to coat. Cover salad and remaining dressing and chill. Let sit at least 6 hours. Bring to room temperature before serving. To serve, toss salad with remaining dressing to coat generously. Line shallow serving bowl with lettuce and mound salad in center. Serves 6-8
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