Chef Tom Fraker
BLT and Orzo Salad
Category
Salad
Servings
4 servings
Prep Time
10 minutes
Cook Time
20 minutes
Author:
Chef Tom Fraker
Ingredients
-
1 pound Thick Cut Bacon
-
1 pound Orzo
-
1 head Iceberg Lettuce - cut into bite sized pieces
-
2 packages Mini San Marzano Tomatoes - halved
-
3/4 cup Buttermilk
-
1/2 cup Real Mayonnaise
-
1/2 cup Sour Cream
-
2 tablespoons Apple Cider Vinegar
-
1 Melissa’s Seedless Lemon - juiced
-
3 cloves Melissa’s Peeled Garlic - minced
-
1 tablespoon Onion Powder
-
1/8 teaspoon Kosher Salt
-
1/8 teaspoon Freshly Ground Pepper
-
1 tablespoon Italian Seasoning
Directions
Place the bacon in a pan and cook until crispy, about 10 minutes. Remove from the pan and let cool on paper towels. Crumble and set aside.
Place the orzo into a pot and cover with water. Bring to a boil and then simmer for 10-12 minutes or until tender. Drain the orzo and rinse with cold water.
In a mixing bowl, combine the bacon, orzo, lettuce and tomatoes. Set aside.
In another bowl, whisk together the buttermilk and the next 9 ingredients. Pour the mixture into the other bowl and mix well. Serve or refrigerate for later.
Filed in:
BLT and Orzo Salad,
Italian Seasoning,
Melissa's Spice Grinders,
Mini San Marzano Tomatoes,
Organic Iceberg Lettuce,
Peeled Garlic,
Salad,
Seedless Lemons
