Tuesday, June 1, 2010

Orzo Salad

This is a copy cat recipe for J. Alexander’s Orzo and Wild Rice Salad.  I’ve never had the restaurant version, but everyone who has said it tastes just like J. Alexander’s.


This serves a LOT!  I recommend halving this recipe if you’re not feeding an army.  That’s a 4.5 quart bowl in the picture and that doesn’t include the other container in my fridge.  I made an extra large batch so I would have some to take to a cookout Sunday night and some for our family cookout Monday afternoon.  I still have a good amount leftover, so guess what I’ll be having for lunch all week!

Adapted from AllRecipes and cdkitchen.

Printable Recipe


2 boxes Orzo

2 packages Wild Rice

½ medium red onion

1 red bell pepper

1 yellow bell pepper

1 can corn kernels, drained

3 green onions, chopped

½ cup currants (omitted because I couldn’t find them in the store)

2-3 garlic cloves, chopped



½ cup white balsamic vinegar

4 Tbsp. lemon juice

¾ cup extra-virgin olive oil

¾ cup canola oil

4 Tbsp. honey

2 Tbsp. dijon mustard

2 garlic cloves, chopped

1 Tbsp. dried basil



  1. Cook orzo and wild rice according to package directions.  Cool in refrigerator.
  2. For the dressing:  Whisk together the vinegar, lemon juice, honey, mustard, garlic, basil, s&p. Slowly whisk in the oils.
  3. Place all ingredients in a large bowl (including dressing) and toss well.

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