Do you need a something to balance out all your Shavuot cheesecake? Just more cheesecake, you say? Well here is a light and delicious Arugula Orzo Salad guest post anyway!
Y’all! I’m so excited to have my new friend Yael of Jewish Latin Princess (love the name, right?) guest posting on WJWE today. I don’t have to many guests posts on the blog (because I like all the attention, all the time) but Yael told me about this super delicious salad and I just had to have it. Funny small Jewish world story for ya. Yael’s husband is actually the founder of byejoe. Remember I made a Purim cocktail with it last year? Love it!
Hi! I’m Yael and I blog at Jewish Latin Princess. I am thrilled to be here today and to share with you a delicious salad recipe for the upcoming holiday of Shavuot.
I got this salad recipe years ago from a friend, who got it from a friend, who got it from a friend…For all we know it dates back to Mount Sinai, because none of us remembers how we got it, but one thing we are sure of … it’s a hit! The Holiday deserves something special and this salad, with its combination of flavors, is unique and memorable, making your Holiday meal a truly special one.
And since Shavuot also calls for dairy foods, I couldn’t help myself, and threw in some goat cheese, turning one of my all time favorite salads into a culinary experience almost as monumental as the giving of the Ten Commandments.
Arugula Orzo Salad (Guest Post)
Ingredients
- For salad:
- Arugula 5 oz package
- 1 cup of uncooked orzo
- 1 8-oz can of corn, drained
- 1/4 cup - 1/2 cup of dried cranberries according to taste
- 1/4 cup green and/or purple onion diced small
- Toasted slivered almonds about 1/4 cup
- 4 oz package goat cheese (Optional. I used the Cranberry Pecan Goat Cheese from Natural
- & Kosher)
- Dressing:
- 1/3 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh minced garlic
- 2 tablespoons dijon mustard
- 1-2 teaspoons granulated sugar
- 1/2 tsp dried basil
- 1/2 cup canola oil
- 1/2 Cup olive oil
- Salt and pepper to taste
Instructions
- Boil the cup of orzo according to package directions and let cool. It should be around 11 minutes. In the meantime, mix all the dressing ingredients. You can make it in advance and store in the refrigerator for up to a week. When the orzo is cold, mix in the corn, green or purple onions, and
- dried cranberries.
- When you’re ready to serve, add the orzo mix to the arugula leaves. Cut the goat cheese in small pieces and add to salad. Toss the dressing to the salad and add the toasted almonds right before serving. Enjoy!
- You can omit the Goat Cheese to keep it Pareve and you’ll still have a salad that is sure to
- impress your guests.
I hope you love this dish as much as I do. I’d love to hear if you try it. Thank you, Amy for inviting me to be here. This was so fun. Come visit me at JewishLatinPrincess.com where Jewish femininity takes a Latin twist. Have a beautiful Shavuot!
All Pictures by Elisheva Golani Photography
Really — only one-half ounce of arugula? Looks a lot more green than that. Hoping for a more realistic amount — ?????
5 oz Arugula- the 5 oz package already checked with kosher certification found in many supermarkets