3 ounces julienne-shredded fresh spinach
3 ounces grilled chicken, sliced and chilled
1 ounce ripe Roma tomatoes, diced
1/2 ounce pine nuts, lightly toasted
1/2 ounce sun-dried tomatoes, julienne cut
1/2 ounce capers
1/2 ounce sliced black olives
1/2 ounce julienne-cut radicchio
5 ounces orzo pasta, cooked and chilled
3 ounces roasted, garlic lemon vinaigrette
1/4 ounce shaved Grana Padana Parmesan cheese
Fresh cracked black pepper, to taste
Layer the ingredients in a bowl then toss well to combine.
Garnish with additional shaved Parmesan.
cupocheer
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
July 9, 2013
I just use a regular vinaigrette and regular parmesan. This is one of my favorite pasta salads.
June 30, 2011
This salad is my favorite. I'm a vegetarian, so I skip the chicken. I usually use Brianna's French Vinaigrette and the Lemon Orzo Salad from the Fresh Market's deli for some short cuts. You can use less dressing since the orzo salad is moist.
June 8, 2006
This recipe rocks. It's not hard to make, it keeps well, and it makes a lot. Perfect for summer!
October 9, 2005
This is so yummy. I used a balsamic vinaigerette and turned out fine. I will be making a big batch to keep it in the fridge. Just add the dressing when ready to eat.