My friend Dani and her family are eating healthier so she came up with this easy little vegetarian recipe to bring to brunch at my house. This made a great side for our little Substitution Cucumber Sandwiches we had the day during the great Ratatouille incident!

Dani’s Vegetarian Orzo Salad

All measurements are approximate, adjust to your taste.

  • 3 cups cooked orzo
  • 1 cup each: Yellow bell pepper diced, red bell pepper diced, purple cabbage shredded, chopped celery, broccoli steamed until just tender, mushrooms, chopped kalamata olives, and canned garbanzo beans (drained and rinsed well). Mix together and toss with dressing.

Dressing:

In a blender or food processer blend:

  • 1/2c balsamic vinegar
  • 1/4c olive oil
  • large peeled garlic clove
  • 1 small roma tomatoe
  • fresh basil leaves (to taste)
  • 2 tbl italian seasoning (I used blend it up italian spice blend)
  • Sea salt to taste.
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