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Alexander's Orzo and Wild Rice Salad

Alexander's Orzo and Wild Rice Salad Recipe

Wonderful blend of flavors makes for a delightful side dish or lunch salad.
5 from 2 votes
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Prep Time 20 mins
Course Side Dish
Cuisine Mediterranean
Calories 815.5 kcal

Ingredients
  

  • 4 1/2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon fresh garlic, minced
  • 1/2 tablespoon French Dijon mustard
  • 1/2 tablespoon sugar
  • 3/8 cup canola oil
  • 3/8 cup extra virgin olive oil
  • 1/2 tablespoon fresh basil, chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups orzo pasta, cooked
  • 1 cup cooked wild rice
  • 1/4 cup red onion, diced
  • 1/4 cup currants
  • 1/8 cup canned corn niblet
  • 1/4 cup toasted almond
  • 1 tablespoon parsley, chopped
  • 3 tablespoons red peppers, diced
  • 3 tablespoons yellow peppers, diced
  • 1/2 cup green onion, sliced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon garlic granules
  • 1/8 cup fresh basil, cut in slivers

Instructions
 

  • For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring).
  • Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.
  • Use only 1/2 cup of dressing for salad.
  • Place all other ingredients in a mixing bowl and mix well.
  • Serve ice cold, 38-40°F Shelf life mixed is two hours.

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Nutrition

Serving: 247gCalories: 815.5kcalCarbohydrates: 86.1gProtein: 15.6gFat: 46.8gSaturated Fat: 4.9gSodium: 171.9mgFiber: 6gSugar: 11.3g
Keyword < 30 Mins, Beginner Cook, Easy, Rice, Savory, Sweet, Vegan
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