From Rita Nader Heikenfeld, CCP, CMH
June 21, 2016
This makes a lot, but leftovers are a must! Go to taste on seasonings, adding more if you wish. This salad is chock full of nutrients. The whole wheat contains vitamin E and helps our digestive systems. Bite for bite, few vegetables contain as much beta-carotene as red bell peppers. Beta-carotene is a potent antioxidant.
Garlic and onions have phytonutrients, which stimulate enzymes that suppress tumor growth. Plus, they elevate this salad to new levels of tastiness!
Salad:
- 1 pound whole wheat orzo, cooked according to package
directions - 1 cup diced red onions
- 1 cup frozen shoe peg corn, cooked in microwave 1 minute
- 1 cup diced red bell peppers
- 1 bunch green onions, sliced, white root end also
- 1 cup currants
- 1 cup toasted slivered almonds, plus extra for garnish
- 1 handful fresh basil, chopped
- A couple handfuls baby arugula
- Salt and freshly ground pepper to taste
- Shredded Romano cheese for garnish
- Drain orzo and let cool a bit. Toss with everything but cheese.
- Set aside while making dressing.
White Balsamic Vinaigrette:
- 1/3 cup white balsamic vinegar
- 2 tablespoons lemon juice
- 2 generous teaspoons minced garlic
- 2 tablespoons Dijon mustard
- 1 to 2 teaspoons sugar
- 1/2 teaspoon dry basil or 2 tablespoons or so fresh, julienned
- 1/2 cup each canola and olive oils
- Salt and pepper to taste (start with a teaspoon of salt and 1/2 teaspoon pepper)
Whisk everything together. Pour over salad and mix gently. Adjust seasonings. Serve warm, room temperature or cold sprinkled with Romano and almonds.
Rita Nader Heikenfeld, CCP, CMH is a member of the Escoffier Hall of Fame and a recipient of the Presidents’ Medal ACF. Rita is a renowned herbalist, author, food columnist, educator, and speaker. And she graciously contributes her healthy recipes to ohcare.com. Learn more about Rita on her website.
