Cold Artichoke and Roasted Red Pepper Orzo Salad


Cold Artichoke and Roasted Red Pepper Orzo Salad

4 cups cooked Orzo or other type of small pasta
1 can chopped Artichoke Hearts
1/2 small chopped Red Onion
1/2 cup diced Roasted Red Pepper
1 bunch chopped Green Onion
1 bunch of chopped Parsley

White Balsamic Vinaigrette Dressing
1 cup olive oil
3/4 cup white balsamic vinegar
2 tablespoons dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup sugar

- Place ingredients for dressing in a blender or medium sized bowl with mixer and blend well. Toss with Orzo and vegetables, cover bowl with plastic wrap and refrigerate for at least an hour. Serve cold.

Apricot Ginger Chicken Salad Recipe

We always have so much fun with WKRG on their cooking segment! This week, we've put a spin on a regular chicken salad recipe by adding the sweetness of apricots, the crunch and texture from the carrots and a fresh bite by adding cilantro to the mix. Its super easy to make and feeds a crowd! We hope you'll try this recipe and let us know what you think!

Apricot Ginger Chicken Salad
1 large roasted chicken, meat removed and chopped
½ cup dried apricots, diced
¼ cup green onions, thinly sliced
¼ cup julienned carrots, diced ¼ cup
cilantro – minced

Apricot Ginger Dressing
1 jar apricot preserves
1/8 cup rice wine vinegar
2 TB grated ginger
Romaine Lettuce – sliced into ribbons

Mix chicken, apricots, green onions, carrots and cilantro in a medium bowl and set aside. Mix ingredients for Apricot Ginger Dressing in a small saucepan and cook over low heat until melted – let cool. Toss the dressing with the chicken mixture and serve on top of the romaine ribbons.

Great garnished with wonton chips or crunchy Chinese noodles.