ORZO SALAD FOR THE SOUP KITCHEN ENJOY DAN:

         ORZO SALAD FOR THE SOUP KITCHEN by CHEF DAN:

Serves 20

INGREDIENTS:

6 cups orzo

2 (15 Oz) cans garbanzo beans, drained and rinsed

2 cups cherry tomatoes, halved

2 onions, finely chopped

5 carrots, diced finely

1/4-teaspoon EACH dried mint and dried basil

1 teaspoon fresh tarragon

2-cups Red Wine Vinaigrette, recipe follows

Salt and black pepper to taste

RED WINE VINAIGRETTE:

1-1/2-cups red wine vinaigrette

1/2-cup lemon juice

1 tablespoon honey

3-teaspoons salt

1 teaspoon black pepper

1-1/2-cups vegetable oil

DIRECTIONS:

1.   In a stock pot of lightly salted water.

2.   Bring to a boil and add orzo and cook 8-10 minutes or until al dente.

3.   Drain and rinse with cold water.

4.   Transfer orzo t a salad bowl.

5.   Toss the orzo with beans and next 9 ingredients.

6.   Toss with enough vinaigrette t coat.

RED WINE VINAIGRETTE:

1.   Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.

2.   With the machine running, gradually blend in the oil.

3.   Season with salt and pepper to taste.

ENJOY DAN:                                        SHARE LIFE LOVE AND FOOD!!