South American Orzo Salad
Serving Size 12
Ingredients
Sauté Ingredients
- 1/4 cup SupHerb Farms Fresh Frozen Chile Anaheim Roasted 3/8″
- 1/4 cup SupHerb Farms Fresh Frozen Onion Red Roasted 1/4″
- 3 tablespoons SupHerb Farms Fresh Frozen Onion Green
- 1 tablespoon SupHerb Farms Fresh Frozen Garlic Minced
- 2 tablespoons Olive oil
Salad Ingredients
- 4 1/2 cups Orzo — cooked
- 1 tablespoon SupHerb Farms Fresh Frozen Cilantro
- 2 tablespoons SupHerb Farms Fresh Frozen Tomato Roasted Diced with Oil
- 2 tablespoons SupHerb Farms Fusions® Chimichurri
- 2 tablespoons Lime juice
- to taste Salt and pepper
Categories
- Categories: Argentinian, South American
- Ingredients: Grains, Italian, Pastas, Plant-Forward, Salads, Sides, Vegetarian
Preparation
Sauté Preparation
1. Blend SupHerb Farms Fresh Frozen Chile Anaheim Roasted, Roasted Red Onion, Green Onion and Minced Garlic in a medium mixing bowl. Set aside.
2. Heat olive oil in a large sauté pan over a medium heat.
3. Cook the sauté ingredients until the garlic is translucent.
Salad Preparation
1. Move the sautéed ingredients to a large mixing bowl.
2. Add the orzo, SupHerb Farms Fusions® Chimichurri, SupHerb Farms Fresh Frozen Cilantro and Roasted Diced Tomato and lime juice to sauté ingredients. Toss together.
3. Add salt and pepper. Mix well.
4. Cover and refrigerate for at least 30 minutes or overnight.
If salad is dry, mix in 2 additional tablespoons of olive oil. Serve chilled.
Related Applications
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