Equipment
- Oven
- Saucepan
- Mixing Bowl
Ingredients
Salad Ingredients
- 1 cup gluten free orzo, 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 English cucumber, chopped
- 14 oz 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
- 1-2 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!
Nutrition
Serving 1servingCalories 414kcalCarbohydrates 46gProtein 10gFat 23gSaturated Fat 3gPolyunsaturated Fat 5gMonounsaturated Fat 6gTrans Fat 0.003gSodium 433mgPotassium 884mgFiber 8gSugar 15gVitamin A 6066IUVitamin C 221mgCalcium 91mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
