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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Classic Spanish Sangria
This fruity sangria makes a tangy-sweet cocktail. Add different fruits to make it season-specific, like apples or pears for fall or berries for summer.
Pineapple Cranberry Salad
This is the best cranberry pineapple salad I've ever tasted. It has been served with our Thanksgiving dinner for many years.
Thai Basil Mojito
This Thai basil mojito is a simple yet exciting twist on the classic mojito, swapping out mint for fresh Thai basil.