The Signature Salad

I've been meaning to post this for awhile.  I made this for Thanksgiving.  I liked it so well I made it the following weekend as well.  Lots of flavor, great salad.  Thanks Brown Eyed Baker!

The Signature Salad
Serves: 4 main course, 8 side dishes
Source:  Brown Eyed Baker

Ingredients
8 oz mixed greens
2 cups red grapes, sliced in half
2 pears, peeled, cored, and diced
2/3 cup dried cranberries (Craisins)
1/2 cup shelled pistachios
2 oz. Gorgonzola cheese

Sherry Shallot Vinaigrette

1 medium shallot, minced (about 4 teaspoons)
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup sherry vinegar (if you can't find sherry vinegar, substitute red wine vinegar)
½ cup olive oil

Directions

To prepare the salad, combine all salad ingredients in a large bowl.

Combine all dressing ingredients through the vinegar in a small bowl and whisk to combine.  Whisking constantly, slowly pour olive oil into the vinegar mixture in a steady stream.  Pour over salad and toss to combine.

Serve immediately.

Orzo Salad

I've become a big fan of orzo! I have an orzo salad I make all the time - I wanted to get another one into the mix. This one fit the bill. I was able to use some of the herbs I've grown & you can pack it full of fresh summer vegetables. Next time I'd probably add some kind of cheese - feta, maybe?? The dressing is good and can be used for a variety of other things.

Orzo Salad
Source:The Kitchen Sink Blog

Ingredients
4 cups chicken broth
1 1/2 cups orzo
1 1/2 cups red, yellow, green peppers
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Directions
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the peppers, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups