Bellepeppers Orzo and Wild Rice Salad

I enjoyed this salad at a well-known restaurant and when they wouldn’t divulge the recipe, I created my own. Although a bit time consuming, everything can be prepared at least a day ahead, covered and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for those who requested the recipe. This salad may be served cold or at room temperature.

INGRIDIENT

2 cups cooked orzo

½ cup cooked wild rice

½ cup diced orange bell pepper

½ cup diced red bell pepper

½ cup frozen corn, thawed

½ cup dried currants

¼ cup diced red onion

¼ cup vegetable oil

3 tablespoons white sugar

2 tablespoons white wine vinegar

2 tablespoons cider vinegar

1 teaspoon minced fresh onion

1 pinch ground white pepper

1 pinch paprika

1 pinch garlic powder, or to taste

salt to taste

salt and ground black pepper to taste

¼ cup chopped toasted pecans

¼ cup toasted slivered almonds

¼ cup chopped fresh parsley

DIRECTION

Step: 1

Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.

Step: 2

Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.

Step: 3

Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

NUTRITION FACT

Per Serving: 298 calories; protein 5.5g; carbohydrates 37g; fat 15.3g; sodium 6mg.

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