Equipment
- Oven
- Saucepan
- Mixing Bowl
Ingredients
Salad Ingredients
- 1 cup orzo (gluten free), cooked and cooled
- 1 lb mini sweet peppers
- 1 tbsp olive oil, optional
- Salt and pepper
- 6 cups mixed greens
- 2 cups cherry tomatoes, halved
- 1 small English cucumber, chopped
- 14oz marinated artichokes, drained and chopped
- 1 cup sweet corn
- ¼ cup pine nuts
- ¼ cup Italian parsley, chopped
Lemon Herb Vinaigrette Ingredients
- 2 tbsp red wine vinegar
- 2 tbsp roasted tahini or olive oil
- 1 lemon, juiced
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- ½ tsp dried basil
- 1/2½ tsp garlic powder
- salt and pepper to taste
Method
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and arrange the sweet peppers. Drizzle with olive oil if desired and sprinkle with salt and pepper. Roast for 15-20 minutes until edges are slightly charred. Remove from the oven and cool just until they’re comfortable to handle. Pull out the stems and coarsely chop.
- While the peppers are roasting, add all ingredients for the dressing to a jar and whisk with a fork to combine. Alternatively, you can mix in a blender for extra creaminess and emulsification.
- Add the greens, orzo, peppers, tomatoes, cucumber, artichokes, sweet corn pine nuts, and parsley to a large salad bowl. Drizzle the dressing over the salad and toss to combine.
Notes
**Double or triple this recipe to save time later on! This dressing can be kept in the fridge for up to a month!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
2 Responses
Hi
Can you use Farro in place of orzo? Looks delicious! Can’t wait to make this.
Thank you,
Anne
Absolutely! Farro, rice, quinoa, couscous, or even pasta would all be delicious!