AidelK04/15/11




This Asian-flavored, colorful salad is a good choice for Shabbos lunch. If the orzo cooks before you have the vegetables chopped, toss the orzo with a teaspoon of oil to prevent clumping. Make this salad a main course by adding leftover chicken or beef chopped up. I'm trying to incorporate more whole wheat pasta into my menu; of course you could substitute regular orzo.






  • SERVING/YIELD
    6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Mezonos


  • RECIPE
    #9383

























INGREDIENTS













  • 8 oz whole wheat orzo










  • ½ red bell pepper, diced










  • 4 oz frozen snow peas, thawed










  • 2 scallions, chopped










  • ½ cup water chestnuts, chopped










  • ¼ cup mayonnaise










  • 2 Tbsp sugar or sweetener equivalent










  • 2 Tbsp soy sauce










  • 1 Tbsp apple cider vinegar










  • 1 tsp hoisin sauce










  • 1 tsp toasted sesame oil










  • ¼ cup toasted sliced almonds










  1. Cook orzo according to package directions and drain. (If you're not quite ready to assemble the salad, toss the drained orzo with about a teaspoon of oil.) While the orzo is cooking, prepare the vegetables. Cut the snow peas in half crosswise. Toss the vegetables with the orzo.



  2. Make the dressing. In a small bowl whisk together the mayonnaise, sugar, soy sauce, vinegar, hoisin, and sesame oil until a smooth dressing forms. Pour the dressing over the orzo mixture and stir gently to distribute evenly.



  3. Just prior to serving, sprinkle the toasted almonds over the salad.















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