Orzo Salad with Asparagus & Creamy Dill Dressing

When I originally scrawled out my notes for this recipe I was going to use green beans, but once I got to the store and saw the asparagus, it looked too beautiful not to use. The tiny, tender stalks were calling my name. If your asparagus is a bit thicker, you will want to add a minute to its cook time. Knowing I wanted to grill salmon tonight, I decided dill would be my herb of choice here, but you could use any herb you like (i.e. parsley, cilantro, thyme). If after refrigerating the salad it seems a bit dry, add one tsp lemon juice and a half tsp honey. If it’s still dry add a splash of milk or half and half to get things moving. Serve with grilled salmon, a wedge of lemon and sriracha.

What You Need:

½ lb orzo
½ lb asparagus, cut into ½“pieces
3 Tbs fresh dill, minced and divided (to taste)
2 Tbs mayo
1 Tbs plain Greek yogurt , or an additional Tbs of mayo (I used 2%)
1 ½ Tbs lemon juice
1 tsp honey
¼ tsp kosher salt & freshly cracked black pepper (to taste)

What To Do:

Cook orzo in well salted water (or broth) according to the packages instructions. Add the asparagus during the last minute of cooking. Rinse orzo and asparagus thoroughly with cold water to stop the cooking process.

While the pasta cooks, whisk together 1 Tbs of the dill, mayo, yogurt, lemon juice, honey, salt and pepper, then refrigerate.

Combine dressing, pasta, asparagus and remaining dill and mix well. Allow salad to meld in the fridge for as long as possible. It will still be tasty if you eat it right away, but if you have the time, make it a few hours ahead.




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**Edited to Add: makes 4 - heaping 1/2c servings

Nutritional Stats for 1 Serving

Bon Appétit!
Mary

Green Salad with Orange Vinaigrette

This simple salad is great for a light lunch or on a warm summer day. It makes two entrée sized portions or enough for four side salads. I like using Trader Joe’s pre-roasted beets to save time and to avoid heating up the kitchen with the oven. The vinaigrette is very light and tangy. I originally didn’t use the yogurt, but after taste testing, it needed a bit more creaminess. If you’re not big on onions, feel free to leave that out completely or for a more mild onion flavor you could substitute minced shallots. To make this a heartier meal, add some left over roasted chicken or shrimp.

What You Need:

1 head romaine, cut into thin strips

8 pieces asparagus, cut into 1 inch pieces
¼ small red onion, thinly sliced
2 roasted beets, cut into bite sized chunks
12 cherry tomatoes, halved
2-4 oz goat cheese, crumbled
1 recipe orange vinaigrette, recipe follows



What To Do:
Divide all ingredients between two plates and serve immediately.

Serves 2


Bon Appétit!
Mary


Orange Vinaigrette

What You Need:

¼ freshly squeezed OJ (juice from 1 orange)

1 tsp orange zest (optional, but highly recommended)

1/8 cup extra virgin olive oil
1-2 Tbs minced red onion
1 Tbs plain yogurt (2% Fage Greek yogurt recommended)
Salt and pepper to taste
Optional: 1 tsp honey

What To Do:

Combine all ingredients in a small food processor and set aside.  If you don't have a food processor, mince onions as small as possible and combine everything in a bowl with a wisk.