Confetti Salad
Salad
1 lb cooked orzo
3 cups grated carrot
1 cups frozen peas
2+ cups shredded red cabbage
3+ scallions, sliced
1+ cups dried cranberries
Dressing
1 teaspoon salt
½ cup olive oil
¼ cup sesame oil
½ cup cider vinegar
1+ teaspoon minced garlic
¼ teaspoon crushed red pepper flakes
Garnish
1-2 cups toasted pine nuts
Make dressing and set aside.
Cook orzo until tender, rinse under cold water and drain well. Combine in large salad bowl with all other ingredients except pine nuts. Drizzle dressing over salad and gently toss. (Dressing can be served on the side.) Top with pine nuts just before serving.
Serve at room. This salad can be made the day before but if so, leave out the peas until just prior to serving.
Salad
1 lb cooked orzo
3 cups grated carrot
1 cups frozen peas
2+ cups shredded red cabbage
3+ scallions, sliced
1+ cups dried cranberries
Dressing
1 teaspoon salt
½ cup olive oil
¼ cup sesame oil
½ cup cider vinegar
1+ teaspoon minced garlic
¼ teaspoon crushed red pepper flakes
Garnish
1-2 cups toasted pine nuts
Make dressing and set aside.
Cook orzo until tender, rinse under cold water and drain well. Combine in large salad bowl with all other ingredients except pine nuts. Drizzle dressing over salad and gently toss. (Dressing can be served on the side.) Top with pine nuts just before serving.
Serve at room. This salad can be made the day before but if so, leave out the peas until just prior to serving.
Lost Ruby Farm Coleslaw
1 medium cabbage
6-8 oz blue cheese (we use "Ewe’s Blue" from Old Chatham Sheepherding Co.)
1 cup pecans, chopped
Vinaigrette of your choice
Peel off outer leaves and remove the core. Shred the cabbage medium-fine. Chop/crumble the cheese and toss with the shredded cabbage. Dry roast the pecans in a skillet. ** Don’t get distracted- they burn quickly! Dress the salad and toss with the pecans.
1 medium cabbage
6-8 oz blue cheese (we use "Ewe’s Blue" from Old Chatham Sheepherding Co.)
1 cup pecans, chopped
Vinaigrette of your choice
Peel off outer leaves and remove the core. Shred the cabbage medium-fine. Chop/crumble the cheese and toss with the shredded cabbage. Dry roast the pecans in a skillet. ** Don’t get distracted- they burn quickly! Dress the salad and toss with the pecans.
Lost Ruby Farm LLC
