I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
I love salads, LOVE them. Especially for lunch. I think what's so great about a salad is that there are about a bazillion different ways to make them, and more often then not it's going to come out delicious. They're fresh, healthy (usually), and I always feel so good about eating one. So when I was at Williams Sonoma (my home away from home), I couldn't resist coming home with this book. If you're a salad lover, go buy this book, seriously. I plan on making every single recipe out of it. I have fun just flipping through it. The best part about it is that every salad is fairly simple with ingredients that can be found at a normal grocery store. They also look wonderfully healthy and full of great flavor.
This is the very first salad in the book and it's delicious. Shredded chicken, orzo, grape tomatoes...but the best part was the dressing. It's so easy, pesto and vinegar, why haven't I thought of that before? It was such a filling salad and was packed with the perfect balance of flavors. A little tip on pesto, if you're going to buy it, buy the plastic tubs found in the refrigerator section. The jars that sit on the shelf tend to lose most of that strong basil flavor.
Chicken and Orzo Salad William Sonoma Salads
2/3 cup pesto 2 tablespoons white wine vinegar (I used garlic flavored rice vinegar) salt and pepper 3 tablespoon olive oil (I didn't even add it and it was fine) 3/4 lbs orzo pasta 2 1/2 cups cooked shredded chicken (this is where rotisserie chickens come in handy) 1/2 lb halved cherry tomatoes 6 oz baby spinach
1. In a large bowl, whisk together the pesto, vinegar, 1/4 tsp salt, and a pinch of pepper. Gradually whisk in the oil until smooth.
2. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the orzo. Cook, stirring occasionally to prevent sticking until the pasta is aldente, according to the package directions. Drain rinse under cold running water, and drain again. Add the orzo to the vinaigrette and toss to coat evenly.
3. Add the chicken, tomatoes and spinach to the orzo and toss gently to combine, the serve.