Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - Orzo Salad - Greek Style
Famous Authors (View All Authors)
Pasta And Pastasauces - Orzo Salad - Greek Style Post by :Kaveh Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3186

Click below to download : Pasta And Pastasauces - Orzo Salad - Greek Style (Format : PDF)

Pasta And Pastasauces - Orzo Salad - Greek Style

2 cloves garlic
6 Tbls. olive oil
3 Tbls. fresh lemon juice (from 1 large)
1 Tbls. fresh oregano or mint
1-1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. plain red chile sauce
10 oz. frozen chopped spinach
1-1/2 lb. fresh tomatoes (regular or cherry) (or 28 oz canned whole)
1/2 lb. medium-cured olive
1/2 lb. feta (preferably barrel-aged)
1 medium red onion
1 lb. orzo (or other small pasta)


Toast garlic (unpeeled) in dry skillet until softened, about 10 minutes; let cool, peel and mince finely. Combine in a large bowl with olive oil, lemon juice and seasonings.

Add each of remaining items to bowl as prepared. Thaw spinach; drain well. Blanch tomatoes 30 seconds in boiling water, rinse with cold water, peel, seed and cut in 1/4 by 1/2 inch dice (if canned, seed, dice and drain well). Pit olives; halve lengthwise. Cut feta in 1/4 inch dice. Slice onion thinly and cut into 1/8’s.

Cook orzo just al dente in salted boiling water; rinse with cold water and drain well.

Toss salad gently (take care not to crumble feta more than necessary). Chill several hours or, better, overnight. Toss again before serving, chilled but not fully cold.

NOTE: Do not substitute dried oregano or mint for the fresh, as they would be too gritty. If unavailable fresh, simply omit them.
If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - Pasta Fruit Salad Pasta And Pastasauces - Pasta Fruit Salad

Pasta And Pastasauces - Pasta Fruit Salad
1 lb. rosamarina pasta 2 large cans pineapple chunks 2 large cans Mandarin oranges 1 (12 oz.) container Cool Whip 2 Tbsp. lemon juice 2 beaten eggs 1 cup sugar 1 Tbsp. cornstarch 2 Tbsp. flour Boil pasta. Drain. Drain fruit and save liquid. Mix in saucepan: fruit juices, lemon, eggs, sugar, cornstarch and flour. Cook mixture until thick. Boil 1 minute. Mix pasta and fruit chunks lightly. Mix in cooked mixture. Let cool. Leave in refrigerator overnight. Mix Cool Whip in and serve.
PREVIOUS BOOKS

Pasta And Pastasauces - Orzo Salad Pasta And Pastasauces - Orzo Salad

Pasta And Pastasauces - Orzo Salad
1 and 1/2 cup orzo pasta 1/4 cup olive oil 2 Tbl. red wine vinegar juice of 1 lemon 1/4 cup fresh parsley, chopped 1/4 cup fresh dill, chopped 1 small can sliced black olives 4 oz. crumbled feta cheese 1 and 1/2 cups halved cherry or chopped roma tomatoes salt and pepper Cook orzo according to package directions. Drain and stir with 2 Tbl. olive oil. Let cool. Once cool, stir in remaining oil and all other ingredients. Chill
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT