Salads:

Orzo, Tomato and Basil Salad

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Ingredients

6 ounces uncooked orzo
3-4 medium tomatoes, diced
1 cup sliced scallions
4 tablespoons olive oil
8 teaspoons white wine
6 teaspoons white wine vinegar
4 teaspoons lemon juice
2 teaspoons salt
2 garlic cloves, chopped
1/2 teaspoon pepper
8 tablespoons fresh chopped basil or 8 teaspoons dried
4 tablespoons chopped parsley

Instructions

Cook orzo according to package directions. Rinse with cool water and drain thoroughly. Combine with tomato and scallions. In blender, combine remaining ingredients, except basil and parsley, and process until well blended. Add basil and parsley and process with on-off motion until chopped (do not puree). Pour dressing over salad and toss to coat. Serve immediately or cover with plastic wrap and refrigerate until chilled. Toss again just before serving. Can be made a day ahead.

Marion Elizabeth Erickson
Rock Island