Crowd-Pleaser
Lemony Orzo, Asparagus, and Sweet Pea Salad
Ingredients
- ¼ cup lemon juice
- ¼ cup champagne vinegar (or use white wine vinegar)
- 2 shallots, minced
- 1 Tbsp Dijon mustard
- 1 tsp honey
- ½ cup olive oil
- 1 (16-oz) pkg orzo
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 (15-oz) pkg frozen sweet peas
- 1 pint grape tomatoes, halved
- 1 cup toasted slivered almonds
- ¼ cup chopped fresh parsley
- 2 Tbsp chopped fresh mint
Instructions
- Whisk lemon juice, vinegar, and shallots in a large bowl; let stand 15 minutes. Whisk in mustard and honey until smooth. Gradually whisk in oil until mixture is blended.
- Cook orzo as package directs, adding asparagus and peas during last minute of cooking.
- Drain and rinse under cold water until orzo is cool. Drain well.
- Add orzo mixture to vinaigrette in bowl. Stir in tomatoes, almonds, parsley, and mint; toss.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
