I enjoyed this salad at a well-known restaurant and when they wouldn't divulge the recipe, I created my own. Although a bit time consuming, everything can be prepared at least a day ahead, covered and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for those who requested the recipe. This salad may be served cold or at room temperature.
Ingredients
- 2 cups cooked orzo
- 0.5 cups cooked wild rice
- 0.5 cups diced orange bell pepper
- 0.5 cups diced red bell pepper
- 0.5 cups frozen corn , thawed
- 0.5 cups dried currants
- 0.25 cups diced red onion
Instructions
-
1
Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
-
2
Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
-
3
Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.
Nutrition Facts
Per serving
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