Tuesday, May 22, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Turkey Orzo Salad

1/2 ~pound fresh asparagus spears~

1 ~garlic clove, minced~

3 ~tablespoons olive oil~

8 ~ounces orzo, cooked according to package directions and rinsed for use in salad~

2 ~cups cooked turkey, cut in bite-size pieces~

1/2 ~green pepper, cut in bite-size pieces~

1/2 ~cucumber, diced~

1/2 ~teaspoon salt~

1/4 ~cup minced fresh parsley~

1 ~tomato, chopped~

1/4 ~cup Gorgonzola cheese, optional~

1/4 ~cup dried cranberries or cherries, optional~

Wash and trim asparagus, and slice into 2-inch pieces. Heat oil in saute skillet and saute asparagus and garlic for 3 minutes until crisp tender.

Cook orzo and rinse in cold water for salad. Drain and place in large salad bowl.

Add sauteed asparagus and garlic mixture, turkey, green pepper, cucumber, tomato, and fresh parsley. Sprinkle with salt. Toss to blend. Add Gorgonzola and dried fruit, if desired. Note that less is best when using a strong-flavored cheese or it overpowers the turkey flavor.

Yield: 4 to 6 servings

Source: Kathie Smith, Ohio Heartland Cuisine 2003

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