TheVineyardMom

  Spring Orzo Salad with Asparagus and Peas 8 oz of fresh asparagus cut into 2 inch pieces 1 cup fresh or frozen peas 8 oz orzo pasta 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 large lemon, zested and juice from half the lemon ¼ cup chopped red onion ½ cup fresh parsley, chopped 2 tablespoons fresh chives, chopped 2 tablespoons fresh dill, chopped ¼ teaspoon each salt and pepper Garnish with feta cheese Optional: Add grilled chicken or cooked shrimp  Bring 4 cups of water to a boil.  Cook orzo according to packaged directions. In the last 3 minutes of cooking, add asparagus pieces and peas. Drain in a colander and run cool water over pasta and veggies to stop the cooking process.  Once drained, place in a large mixing bowl. In a glass jar, add extra virgin olive oil, balsamic vinegar, lemon juice and zest, red onion, salt and pepper.  Shake to combine. Add the parsley, chives and  dill to the bowl.  Drizzle on the dressing an...

  15 oz spring mix greens 5 tangerines or clementines, plus 2 tablespoons of their juice 1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil ½ red onion, finely chopped ⅛ teaspoon each salt and pepper 3 red beets, thinly sliced 8 oz pickled asparagus, sliced diagonally into 2 inch pieces Peel and juice 2 tangerines to get 2 tablespoons of juice.  In a  bowl, whisk together tangerine juice, balsamic vinegar, extra virgin olive oil, red onions and salt and pepper.  Mix well to combine.   Peel and slice 3 tangerines into circles. Slice beets into circles roughly the same size as the tangerines.   Add mixed greens to a plate or bowl, top with tangerine and beet slices and pickled asparagus pieces. Drizzle the top of the salad with some of the dressing.  Serve.