Ingredients:
4 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons lemon juice
1/2 teaspoon fresh garlic, minced
1/2 tablespoon French Dijon mustard
1/2 tablespoon sugar
1/2 cup canola oil
1/2 cup extra virgin olive oil
1/2 tablespoon fresh basil, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups orzo pasta, cooked
1 cup cooked wild rice
1/4 cup red onions, diced
1/4 cup currants
1/8 cup canned corn niblets
1/4 cup toasted almonds
1 tablespoon parsley, chopped
3 tablespoons red peppers, diced
3 tablespoons yellow peppers, diced
1/2 cup green onions, sliced
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon garlic granules
1/8 cup fresh basil, cut in slivers
Directions:
For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring).
Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.
Use only 1/2 cup of dressing for salad.
Place all other ingredients in a mixing bowl and mix well.
Serve ice cold, 38-40 F Shelf life mixed is two hours.
Servings: 4
Time preparation: 20 min.
Time total: 20 min.