For our Oscar-watching party, we needed yummy, healthy snacks that were speedy to prepare (shooting a wedding the day before, there wasn’t much time for party prep). Also, our friends have some dietary restrictions, so that added a challenge. Inspired by a farro salad I made for this crew once before as well as the gorgeous radishes and lemons from our organic delivery (Sun Coast Organics!), my sister and I whipped up this simple, delicious orzo salad in a matter of minutes (maybe 20). The main dish was surrounded by munchies of roasted veggies, kettle corn, Ange’s homemade strawberry pie, Erin’s scrumptious Whole Foods treat box of chocolate-covered pineapple and other goodies, and coconut chocolate pudding. Can’t wait for next year!
Orzo Salad with Asparagus, Radish & Fennel, serves 4-6
- 1 lb orzo
- 1 bunch radishes
- 1 bulb fennel
- 1.5 cups asparagus, chopped into bite-sizes pieces (approx)
- 1 small lemon, juiced
- 1 tbsp non-fat Greek yogurt
- 1-2 tbsp extra virgin olive oil
- 1 sprig dill, finely chopped
- salt & pepper, to taste
Preheat oven to 375°F with rack in middle.
Boil the orzo in salted water, making sure to leave the paste al dente (about 7 minutes). Drain, rinse thoroughly with cold water, and set aside.
Preheat small roasting pan in the oven for a few minutes (5 will do). Toss the asparagus in a drizzle of olive oil, salt and pepper, spread on the preheated pan, and roast until just cooked but still crunchy, 5-7 minutes. Meanwhile, slice the fennel and radish bulbs as thinly as possible.
For the dressing, whisk together the lemon juice, Greek yogurt, olive oil, dill, salt and pepper.
Toss all of the ingredients together in a large bowl, top with a dollop of Greek yogurt, and enjoy! (It goes really well with panko-breaded chicken or another mild-flavored protein… and makes great leftovers, too!)