Some
wonderful friends came up with a great idea to invite a bunch of Detroiters to
their hometown of Port Austin for a couple of fun-filled days. Dubbed “Detroit
Up North,” this wonderful event converged on the quiet village of Port Austin,
Michigan this past weekend. I have to thank the fabulous
Boyles for getting people mobilized (some people even made the 150 mile ride on
their bicycles) and providing a place for all of us to land and celebrate.
The main
course was provided – two lambs roasted in a pit for more than a day. These
were succulent and tender and served with naan bread and some yummy sauces.
Many people brought side dishes to share, and the dining table, which spanned
about 60 feet, was lined with countless salads and such. The biggest problem
was that the plates were too small to sample everything!
I made a
double batch of this Greek orzo salad to take along, and Ralph brought plenty
of his always-requested homemade salsa. I really like this salad for events
like this as it holds up well and, unlike a mayonnaise-based salad, is fine to
sit out on a buffet for a while. The
ingredients provide a variety of textures and flavors, and the dressing is
light enough so that it doesn’t overpower everything else. Whether it’s a
summer cookout or you just want a light side dish, give this salad a try.
Greek Orzo Salad
1 – 1lb box
orzo
1 ½ cup
frozen peas
1/3 cup pine
nuts (toasted)
4 oz Feta
cheese (crumbled)
½ cup
chopped celery leaves or fresh parsley
15-16
Kalamata olives
Dressing
2 TBSP red
wine vinegar
3 TBSP olive
oil
¼ tsp salt
Dash pepper
Dash sugar
Bring a
large pot of water to boil and cook orzo as directed on box (or until al
dente). Drain orzo and rinse with cold water. Set aside and let cool.
Put peas in
microwave safe bowl that is covered with plastic wrap. Cook in microwave for
two-three minutes, until just cooked. Remove, uncover and set aside to cool.
In a dry small
skillet, toast pine nuts until fragrant and golden brown. Chop your celery leaves (or parsley) fine.
Feta cheese is often sold in 4oz. containers already crumbled, but if you don’t
have it that way, crumble cheese into a container and set aside. Roughly chop
kalamata olives – make sure the pits are removed.
Get a bowl
large enough to hold the orzo and the other ingredients. In the bottom of the
bowl, pour the vinegar and oil and add the salt, pepper and sugar. Using a whisk
beat the ingredients together until well combined. The dressing should stay
together. Place the orzo into the bowl and stir orzo around so that all of it
becomes lightly coated with the dressing. Put the rest of the ingredients into
the bowl and stir one more time so they are well distributed. You can serve
immediately or chill and hold for a later serving time. Enjoy!
This looks great. Can't wait to try it!
ReplyDelete