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.




Printer Friendly Version

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

Nutritional Stats for 1 Serving

Bon Appétit!
Mary

Egg White Salad

I used to love getting the pre-made egg white salad from Trader Joe’s, but it’s pretty darn expensive ?! Paying almost three bucks for something I could easily make at home was out of the question. I’ve made many versions of this salad, but decided to make the standard version today. If you’ve got fresh or dried dill on hand, I highly recommend it! I also like Italian parsley and red pepper flakes for a slightly Italian spin on things. Serve on whole wheat bread with lettuce for a super satisfying, low cholesterol version of an old favorite. If you make it a day ahead (but it's not a must) the flavors really have a chance to meld, making the salad even more flavorful.

What You Need:

4 hardboiled egg whites, finely chopped
1 capful apple cider vinegar
2 tsp mayo or Greek yogurt
½ tsp Dijon mustard
¼ tsp ground mustard
1/8 tsp turmeric (to give it that ‘egg salad yellow’ color, so it’s optional)
¼ tsp black pepper
1/8 tsp kosher salt

What To Do:

Combine all ingredients in a small bowl and serve on whole wheat bread with lettuce or with crackers.




**Edited to add: makes 1 heaping cup serving

Nutritional Stats for Entire Recipe

Bon Appétit!
Mary