A zesty, peppery orzo arugula salad topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette.
Prep Time10mins
Cook Time20mins
Total Time30mins
Course: Salads & Sides
Cuisine: American
Servings: 2large salads or 4 side salads
Author: Natalie Dicks
Ingredients
For the orzo:
1c.uncooked orzo
2tsp.olive oil
For the salad:
5oz.baby arugula or baby arugula blendwashed and dried
3tbsp.chopped sun-dried red bell peppers in oilchopped
1/4c.dried cranberries
1/4c.sliced almonds or pine nutstoasted
1/4tsp.coarse kosher sea salt
1/4tsp.freshly ground black pepper
2balls burrata or 1/3 c. ricotta cheese
For the dressing:
1/4c.fresh lemon juice + 1 tsp. lemon zest
1/4c.olive oil
1/2tsp.dijon mustard
1clovegarlic
half a small shallot
1tsp.sugar
8basil leaves
1/4tsp.coarse kosher sea salt
pinchground black pepper
Instructions
Set a large saucepan with water over high heat, bring to a boil. Cook orzo according to the package's instructions. Drain, rinse with cold water, then drizzle with olive oil. Set aside.
In a large mixing bowl combine arugula, bell peppers, cranberries, nuts, salt, and pepper.
In a food processor or blender, combine all ingredients for the dressing, pulse until emulsified.
Add cool orzo to greens. Toss with dressing and plate on a large platter or on individual salad plates. Serve with burrata.
Notes
These are the bell peppers I used: https://www.delallo.com/shop/delallo-sweet-tangy-sun-dried-peppers