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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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It was submitted by Helen Conwell from Fairhope, AL, who says: The crunch of the walnuts and bacon is a pleasant contrast to the creamy rice-shaped past. The blue cheese and arugula lend a satisfying, savory quality. Ingredients:
3/4 cup uncooked orzo pasta |
3 cups fresh arugula, torn |
5 bacon, strips cooked and crumbled |
3/4 cup blue cheese, crumbled |
1/4 cup green onion, sliced |
1/4 cup chopped walnuts, toasted |
2 tablespoons red wine vinegar |
1 garlic clove, peeled |
1 teaspoon creole mustard or 1 teaspoon whole grain mustard |
1/2 teaspoon salt |
1/2 teaspoon brown sugar |
1/4 cup chopped walnuts, toasted |
1/4 cup olive oil |
Directions:
1. Cook orzo according to package directions; drain and place in a large bowl.
2. Add the arugula, bacon, blue cheese, onions and walnuts.
3. In a blender, combine the first six vinaigrette ingredients; cover and process until blended.
4. While procession, gradually add oil in a steady stream.
5. Drizzle over salad; toss to coat.
6. Serve the salad immediately.
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