Green Goddess Orzo Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 355
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 23
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 17
- Sodium
- 509
- Total: 55 min
- Active: 35 min
Ingredients
For the Green Goddess Dressing:
1 1/4 cups packed fresh watercress (or baby spinach)
3/4 cup packed fresh parsley
1/4 cup roughly chopped fresh dill
1/4 cup roughly chopped fresh tarragon
3 tablespoons roughly chopped fresh chives
2 teaspoons capers
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1 small clove garlic
1/2 small shallot
Pinch of sugar
4 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
3/4 cup mayonnaise
1/4 cup sour cream
Kosher salt and freshly ground pepper
For the Orzo Salad:
8 ounces cooked orzo
3/4 cup cooked frozen peas
6 ounces marinated artichoke hearts, preferably grilled, drained and chopped (from a 14.5-ounce jar)
1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the diagonal
1 1/2 cups sugar snap peas (about 6 ounces), strings removed and thinly sliced on the diagonal
Freshly ground pepper
1/4 cup roughly torn fresh dill
Directions
- Make the dressing: Combine the watercress, parsley, dill, tarragon, chives, capers, lemon zest garlic, shallot and sugar in a blender or food processor.
- Add the lemon juice, vinegar, mustard, mayonnaise and sour cream and puree until pale green and very smooth. Season with salt and pepper as needed.
- Make the salad: Combine the orzo, peas, artichoke hearts, asparagus and snap peas in a bowl; toss with 1 cup of the dressing. Season with pepper. Refrigerate to let the orzo absorb some of the dressing, 20 to 30 minutes. Toss with more dressing as needed, about 2 tablespoons at a time, then toss with the dill; store any remaining dressing, covered, in the refrigerator for 3 to 5 days. Season with salt and pepper.