1 each yellow, red and green bell peppers, chopped
1 jalapeno chili, deseeded and deveined to reduce heat, chopped
1 Serrano chili, deseeded and deveined to reduce heat, chopped
½ c. golden raisins
½ c. dried cranberries (or additional ½ c. golden raisins)
½ c. chopped flat-leaf parsley
1 small red onion, chopped
Salt and Pepper to taste
Instructions
VINAIGRETTE-
1/3 c. red wine vinegar 2 cloves garlic,
minced
½ T. chopped cilantro 1 tsp. salt
2 tsp. Dijon mustard 1 tsp. pepper
2 T. brown sugar 2/3 c. olive oil
Boil heavily salted water to cook orzo – don’t let it get mushy, remove from water when al dente. Meanwhile, mix all vinaigrette ingredients except oil, then slowly drizzle in oil until an emulsion forms. Toss completed vinaigrette with pasta, then add remaining ingredients. COVER AND REFRIGERATE OVERNIGHT, then let come to room temperature before serving.
Originally Submitted
5/20/2013
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