Salmon Orzo Salad and Cheesy Herb Muffins |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 8 |
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Salmon Orzo Salad is a delicious main dish salad recipe perfect for the dog days of summer. Ingredients:
1/2 cup three cheese italian salad dressing |
1/2 cup plain yogurt |
1/4 cup mayonnaise |
2 tablespoons milk |
1/4 cup grated parmesan cheese |
1 (16 ounce) package orzo pasta |
1 -2 cooked salmon fillets or 1 -2 steak |
2 cups grape tomatoes |
1 yellow bell pepper, chopped |
1 green bell pepper, chopped |
1 cup diced havarti cheese or 1 cup muenster cheese |
1 cup frozen baby peas |
1/4 cup minced onion |
1/4 cup minced parsley |
2 teaspoons dill seeds |
1 tablespoon minced fresh thyme |
2 teaspoons minced garlic cloves |
1/2 cup flour |
1/2 cup whole wheat flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 teaspoon dill weed |
1/8 teaspoon white pepper |
1/3 cup butter |
1 cup diced havarti cheese |
1/4 cup grated parmesan cheese |
1 egg |
1 cup buttermilk |
Directions:
1. SALMON ORZO SALAD:.
2. Bring a large pot of water to a boil. In large bowl, combine salad dressing, yogurt, mayonnaise, milk, and Parmesan cheese and mix well.
3. Flake salmon and add to dressing mixture along with tomatoes, bell peppers, and cheese and stir gently. Top with peas; do not stir.
4. Cook pasta according to package directions until al dente. Drain and add to salad in bowl; stir gently to combine. Cover and chill for 2-3 hours to blend flavors before serving.
5. CHEESY HERBED MUFFINS:.
6. Preheat oven to 400°F Grease 12 muffin cups with unsalted butter and set aside. Combine onion, parsley, dill seed, thyme, and garlic in small bowls; set aside.
7. In large bowl, combine flour, whole wheat flour, sugar, baking powder, baking soda, salt, and dill weed and mix until blended; there will be a few lumps. Fill prepared muffin cups 3/4 full. Sprinkle each muffin with the onion mixture and lightly press into batter.
8. Bake muffins at 400°F for 17-22 minutes or until muffins are firm and light golden brown. Cool 1 minute in pan, then remove from pans and cool for 30 minutes on wire racks; serve warm. 12 muffins.
9. To reheat in the microwave, place muffins on a microwave-safe plate and cover with microwave-safe paper towel. Microwave on HIGH for 10-15 seconds per muffins; let stand 1 minute, then serve.
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