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