Monday, August 2, 2010

Truffle Vegetable Medley Orzo Salad

This weekend my daughter and I went to the farmer's market to buy some fresh fruits and vegetables for the house. While we were there, I came up with my dinner idea for the evening. It was a hot summer day in Los Angeles and I did not feel like cooking in a hot kitchen so I decided to make a cold meal for dinner. The idea was healthy, simple and good. I came up with this recipe:


3 Lemons
2 tablespoons truffle oil
1 box of cooked orzo
6 persian cucumbers
4 red, green, and yellow peppers
2 avocados
1 red onion fried up for the topping
1/2 log of goat cheese
a bunch of green onions
1 bag of arugula
1 pint of grape tomatoes
chicken from leftover rotisserie chicken
3 tablespoons of salt or to taste

Cook orzo according to box instructions and drain. Toss with juice of 1 lemon and 1 tablespoon of salt.  Chop all vegetables and toss altogether in a large salad bowl. Cut up avocado and put on top. Add orzo and mix everything together including cooked rotisserie chicken or any cold chicken or salmon you have leftover. If you do not have any leftover chicken or salmon, you can omit or prepare some chicken to your taste to add to the salad. Add remaining juice of lemons, salt, and truffle oil and toss. Top with goat cheese and serve with a nice glass of pinot grigio.

Sit outside and enjoy the light meal on a hot summer night.

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