Take Back the Kitchen with Alma Schneider
Summer is almost over so make use of that delicious fresh corn while you still can. You can also boil it, cut the kernels off and freeze to make this salad in the Fall or Winter. Enjoy!
Corn and Carrot Orzo Salad with Mustard Vinaigrette:
3 cups cooked orzo
2 chopped carrots, small dice
2 cups corn, freshly cut off 2 cooked cobs or frozen , thawed and dried
3 cups chopped Romaine lettuce or any lettuce
2 TBS currants
approx. 1/4 cup mustard Vinaigrette from below :
Mustard Vinaigrette:
1/2 cup olive oil
3 TBS red wine vinegar
3/4 tsp Dijon Mustard
one tsp agave syrup or maple syrup
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp crushed garlic
Whisk above ingredients until fully combined
More Salt and pepper to taste if need be
In a big bowl, add the orzo and corn, carrots, lettuce and currants. Gently toss and add dressing. Toss gently again and add salt and pepper to taste.
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