Here is a flavorful light summer salad Greek orzo, delicious! enjoy! ♥
Serves 8-10
Ingredients ♥
1 pound orzo, cooked al dente
1 large cucumber, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/2 cup Kalamata and or green olives, coarsely chopped
1/4 cup chopped fresh dill, plus extra for garnish
1/3 cup red wine vinegar
4 Tbsps Dijon mustard
1/3 cup olive oil, plus additional for shrimp
6 oz. light feta cheese, crumbled
4 cups arugula, lightly sautéed/wilted
4 cups spinach, lightly sautéed/wilted
20 medium shrimp, peeled and de-veined
2 tsps Tzaziki seasoning, or Greek seasoning
Freshly ground pepper
Salt
Directions ♥
Cook orzo according to the package directions.
Meanwhile, add cucumber, green onions, tomatoes, and olives, to a large bowl, mixing in the cooked orzo. Using an immersion blender or regular blender, combine dill, red wine vinegar and Dijon mustard and blend until smooth, slowly drizzling in the olive oil and blending until emulsified. Season with salt and pepper, to taste (give it another quick blend) and the pour vinaigrette over the orzo and combine well.
In a medium bowl, coat shrimp with a drizzle of olive oil (about 1 1/2 tablespoons), Tzaziki seasoning, and sprinkle with a pinch of salt and pepper. Drizzle a little olive oil in a large sauté pan and turn to high heat. Sauté for approximately 2 minutes per side or until just cooked through; do not overcook! Remove cooked shrimp to a cutting board and let sit for a minute or two before giving them a coarse chop. While waiting for shrimp, toss arugula into the same pan and mix around until mostly wilted. Remove arugula and add to the orzo mixture and repeat to wilt the spinach (adding a little drizzle of olive oil so it doesn’t stick to the bottom).
Finally, mix the shrimp, feta cheese, wilted arugula and spinach into the orzo salad, until equally distributed. Garnish with dill and serve warm.
This salad keeps for 2-3 days in the fridge, and goes well with fresh lettuce, or spinach for flavorful salad addition (you might need to add another bit of dressing or a splash of red wine vinegar and olive oil).enjoy! ♥
Serves 8-10
Ingredients ♥
1 pound orzo, cooked al dente
1 large cucumber, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/2 cup Kalamata and or green olives, coarsely chopped
1/4 cup chopped fresh dill, plus extra for garnish
1/3 cup red wine vinegar
4 Tbsps Dijon mustard
1/3 cup olive oil, plus additional for shrimp
6 oz. light feta cheese, crumbled
4 cups arugula, lightly sautéed/wilted
4 cups spinach, lightly sautéed/wilted
20 medium shrimp, peeled and de-veined
2 tsps Tzaziki seasoning, or Greek seasoning
Freshly ground pepper
Salt
Directions ♥
Cook orzo according to the package directions.
Meanwhile, add cucumber, green onions, tomatoes, and olives, to a large bowl, mixing in the cooked orzo. Using an immersion blender or regular blender, combine dill, red wine vinegar and Dijon mustard and blend until smooth, slowly drizzling in the olive oil and blending until emulsified. Season with salt and pepper, to taste (give it another quick blend) and the pour vinaigrette over the orzo and combine well.
In a medium bowl, coat shrimp with a drizzle of olive oil (about 1 1/2 tablespoons), Tzaziki seasoning, and sprinkle with a pinch of salt and pepper. Drizzle a little olive oil in a large sauté pan and turn to high heat. Sauté for approximately 2 minutes per side or until just cooked through; do not overcook! Remove cooked shrimp to a cutting board and let sit for a minute or two before giving them a coarse chop. While waiting for shrimp, toss arugula into the same pan and mix around until mostly wilted. Remove arugula and add to the orzo mixture and repeat to wilt the spinach (adding a little drizzle of olive oil so it doesn’t stick to the bottom).
Finally, mix the shrimp, feta cheese, wilted arugula and spinach into the orzo salad, until equally distributed. Garnish with dill and serve warm.
This salad keeps for 2-3 days in the fridge, and goes well with fresh lettuce, or spinach for flavorful salad addition (you might need to add another bit of dressing or a splash of red wine vinegar and olive oil).enjoy! ♥
No comments:
Post a Comment