Be the talk of your next barbeque with one of Chef Susan Roth’s delicious salad recipes. Roth prepared these dishes live on the Channel 69 morning news broadcast of June 2 and was kind enough to share her recipes with NOW. Enjoy!
Toasted Orzo Salad
1 pound orzo
1 zucchini
1 yellow squash
1 red pepper
1 green pepper
1 red onion
3 TBSP. minced fresh garlic
1 tsp. dried oregano
½ cup olive oil
Salt and pepper
½ cup toasted pine nuts
½ cup crumbled feta
Juice of 2 lemons
1/4 cup chopped fresh parsley
Lightly brown the orzo in a little olive oil. Add 8 cups hot water to pot and stir. Continue to cook like pasta until tender. Drain and rinse. Place in large bowl. Small dice the next five vegetables. Mix with the garlic, oregano, salt and pepper and olive oil. Place on a baking pan and roast for 30 minutes at 375 degrees. Remove from oven and toss with cooked orzo. Toss in the lemon juice, feta, parsley, scallions, and pine nuts. Taste and adjust seasoning if necessary- salt, pepper, and olive oil. Serve with grilled meats or fish - warm or cold.
Asian Slaw
½ head green cabbage, shredded
1/4 head red cabbage, shredded and soaked in cold water for 10 minutes, then drained
1 carrot, peeled and julienned
1 red pepper, julienned
1 cup snow peas, julienned
3 scallions, sliced thin on the bias (green and white included)
1 cup soy sauce
½ cup honey
½ cup rice wine vinegar
2TBSP minced garlic
2TBSP minced fresh ginger
1 tsp. dry mustard
1 TBSP. sesame oil
Black and white sesame seeds for garnish
Combine all of the vegetables. Whisk together all of the dressing ingredients. Combine with the vegetables. Stir to coat. Sprinkle with sesame seeds for presentation. Can be stored overnight to meld flavors. Great item for outdoor picnics.
Lime Poppy Seed Dressing
Great over mixed greens with fresh fruit and red onion.
½ cup fresh lime juice
½ cup honey
1 TBSP. Dijon mustard
1/4 tsp salt
Pepper to taste
1 cup vegetable oil
2 TBSP. poppy seeds
Whisk together the first five ingredients. Slowly whisk in the oil. Then add the poppy seeds.
