elevates the standard salad to a level of WOW!
takes greens beyond salads and sandwiches!
uses as sandwich fillers, lettuce cups, or a quick & easy salad
it's like a pasta salad and a green salad had a baby, and the result is even better than anyone imagined.
the lightly crunchy baby arugula is an awesome compliment to the orzo texture and mediterranean flavors—the perfect go-to salad for summer get togethers.
16 oz dried orzo
1-2 handfuls organicgirl baby arugula
1 english cucumber, diced
⅓ cup sundried tomatoes, chopped
½ cup black olives, sliced
⅓ cup pickled onions
1 tbsp. italian seasoning
¼ cup olive oil
3 tbsp. red wine vinegar
1. cook orzo according to package instructions for al dente. drain and rinse with cold water to stop the cooking process. transfer orzo to a large mixing bowl.
2. add organicgirl baby arugula, english cucumber, sun-dried tomatoes, black olives, and pickled onions to the bowl.
3. in a small bowl, whisk together EVOO, red wine vinegar, and italian seasoning until well combined.
4. pour dressing over the salad ingredients in the large mixing bowl; toss ingredients until everything is well coated.
5. serve chilled or at room temperature.
so many tasty ways to use sweet crunchy mix!
50/50
baby arugula
baby spring mix
romaine
butter, baby!
butter, plus!
baby spinach & arugula
baby spinach
baby kale
