Fall Harvest Salad
If you have leftover Lebanese Rice with Orzo, try this warmed fall harvest salad. It’s the perfect way to reinvent your orzo and rice mixture.
Ingredients
Tahini Dressing
- ¼ cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, fresh squeezed
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- ¼ - ½ cup water, add according to your preferred thickness
Fall Harvest Salad
- 4-5 ounces lettuce of choice, romaine, arugula, or spinach
- 1 cup cooked Lebanese rice and orzo pasta , slightly warmed in a pan
- ½ cup chickpeas, washed and dried
- ½ cup honey crisp apple, diced small
- 2 tablespoons dried cranberries
- 2 tablespoons toasted pine nuts, toast them in a pan before adding them to the salad
- ¼ cup crumbled feta cheese
- pepper, to taste
Equipment
- 1 small skillet to warm the rice/pasta and toast the pine nuts
- 1 small mixing bowl for the dressing
- 1 large mixing / serving bowl for the salad
- 1 colander rinse and drain the chickpeas
Instructions
Tahini Dressing
- In a small mixing bowl, combine tahini, olive oil, fresh squeezed lemon juice, maple syrup, and salt. Slowly add the water until the dressing reaches your preferred consistency. For thicker dressing use less water.
Fall Harvest Salad
- Wash and dry your greens, add them to a serving bowl.
- Add the slightly warmed leftover Lebanese rice and orzo pasta on top of the greens.
- Option to toss the diced apples with fresh squeezed lemon juice to prevent browning.
- Top with washed and dried chickpeas, diced honey crisp apples, dried cranberries, toasted pine nuts, crumbled feta cheese and cracked black pepper.
- Top with as much or as little tahini dressing as you desire.
- Best enjoyed immediately.
Nutrition
Serving: 1serving, Calories: 370kcal, Carbohydrates: 36g, Protein: 11g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Cholesterol: 8mg, Sodium: 264mg, Potassium: 389mg, Fiber: 6g, Sugar: 7g, Vitamin A: 2535IU, Vitamin C: 6mg, Calcium: 108mg, Iron: 3mg