By Kenna W.
½ pound fresh asparagus spears
1 garlic clove, minced
3 tablespoons olive oil
8 ounces, orzo, cooked according to package directions and rinsed for use in salad
2 cups cooked turkey (or chicken), cut into bite-size pieces
½ green pepper, cut into bite-size pieces
½ cucumber, diced
½ teaspoon salt
¼ cup minced fresh parsley (or basil)
1 tomato, chopped (or half pack of cherry or grape tomatoes)
¼ cup gorgonzola or feta cheese, optional
¼ cup dried cranberries or cherries, optional
Wash and trim asparagus, and slice into 2-inch pieces. Heat oil in sauté skillet and sauté asparagus and garlic for 3 minutes until crisp tender. Cook orzo and rinse in cold water for salad. Drain and place in large salad bowl. Add sautéed asparagus and garlic mixture, meat, green pepper, cucumber, tomato and fresh parsley (or basil). Sprinkle with salt. Toss to blend. Add cheese and dried fruit, if desired. Note that less is best when using a strong flavored cheese or it overpowers the meat flavor.
½ pound fresh asparagus spears
1 garlic clove, minced
3 tablespoons olive oil
8 ounces, orzo, cooked according to package directions and rinsed for use in salad
2 cups cooked turkey (or chicken), cut into bite-size pieces
½ green pepper, cut into bite-size pieces
½ cucumber, diced
½ teaspoon salt
¼ cup minced fresh parsley (or basil)
1 tomato, chopped (or half pack of cherry or grape tomatoes)
¼ cup gorgonzola or feta cheese, optional
¼ cup dried cranberries or cherries, optional
Wash and trim asparagus, and slice into 2-inch pieces. Heat oil in sauté skillet and sauté asparagus and garlic for 3 minutes until crisp tender. Cook orzo and rinse in cold water for salad. Drain and place in large salad bowl. Add sautéed asparagus and garlic mixture, meat, green pepper, cucumber, tomato and fresh parsley (or basil). Sprinkle with salt. Toss to blend. Add cheese and dried fruit, if desired. Note that less is best when using a strong flavored cheese or it overpowers the meat flavor.
No comments:
Post a Comment