Best 5 Crab And Artichoke Orzo Salad Recipes
Indulge in a symphony of flavors with our tantalizing crab and artichoke orzo salad. A delightful harmony of textures and tastes, this dish combines succulent crab meat, tender artichoke hearts, and plump orzo pasta, tossed in a creamy and tangy dressing. Embark on a culinary journey as we present a collection of irresistible recipes, each offering unique variations to satisfy every palate. From a classic seafood salad to a light and refreshing summer dish, these recipes will transform your table into a feast of flavors.
**Classic Crab and Artichoke Orzo Salad:** Experience the timeless flavors of this traditional recipe. Flaky crab meat, briny artichoke hearts, and al dente orzo pasta come together in a creamy mayonnaise-based dressing, seasoned to perfection. This crowd-pleasing salad is perfect for potlucks, picnics, or as a refreshing side dish.
**Sun-Dried Tomato and Pesto Orzo Salad:** Elevate your taste buds with this vibrant and flavorful twist. Sun-dried tomatoes add a burst of sweetness and tang, while a homemade pesto dressing infuses the salad with herbaceous notes. A sprinkling of pine nuts adds a delightful crunch, creating a symphony of textures and flavors.
**Lemon and Herb Orzo Salad:** Experience the refreshing taste of summer with this light and zesty salad. Fresh lemon juice and a medley of herbs, such as parsley, basil, and thyme, create a bright and aromatic dressing that perfectly complements the crab and artichoke. This salad is a delightful option for warm-weather gatherings.
**Creamy Avocado and Corn Orzo Salad:** Embrace the richness of avocado and the sweetness of corn in this creamy and satisfying salad. Avocado adds a velvety texture, while corn provides a pop of flavor and color. A creamy dressing, made with sour cream, mayonnaise, and Dijon mustard, brings all the elements together in a harmonious blend.
**Smoked Salmon and Asparagus Orzo Salad:** Delight in the smoky and savory flavors of this elegant salad. Smoked salmon lends a rich and decadent taste, while asparagus adds a crisp and vibrant texture. A tangy lemon-dill dressing enhances the flavors of the seafood and vegetables, making this salad a sophisticated choice for special occasions.
SALAD WITH ARTICHOKES
This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.
Provided by Cindy
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mixed greens, onion, and artichoke hearts.
- In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
- Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g
ORZO WITH CRAB AND ARTICHOKE
Provided by Michael Psilakis
Categories Blender Pasta Tomato Vegetable Dinner Seafood Crab Artichoke Healthy Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Coarsely chop all but 4 artichoke hearts; set aside hearts. Place remaining hearts in a blender. Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper. Turn on blender and slowly add oil until dressing is emulsified; set aside. Add orzo to boiling water and cook until al dente, about 8 minutes. Drain pasta and then rinse under cold water. Drain again and transfer to a bowl; add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved artichoke and dressing; toss. Divide among 4 plates. Leftovers are also delicious chilled.
SPINACH AND ARTICHOKE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
CRAB AND ARTICHOKE ORZO SALAD
Make and share this Crab and Artichoke Orzo Salad recipe from Food.com.
Provided by dicentra
Categories Crab
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a pot of boiling salted water, cook the orzo until al dente. Drain and rinse under cold water, then drain; transfer to a bowl.
- Meanwhile, in a blender, puree the 4 reserved artichoke quarters with the garlic, shallot, mustard, oregano, basil and vinegar.
- With the machine on, pour in the oil; season with salt and pepper.
- Stir 1 cup of the vinaigrette into the orzo. Add the chopped artichokes, sun-dried tomatoes, scallions, crabmeat and parsley; season with salt and pepper.
- Spoon the orzo into shallow bowls and serve, passing the remaining vinaigrette at the table.
Nutrition Facts : Calories 957.8, Fat 44.9, SaturatedFat 6.3, Cholesterol 86.1, Sodium 614.4, Carbohydrate 96, Fiber 7.2, Sugar 3, Protein 42.8
GREEK ORZO ARTICHOKE SALAD
Received this gem in an email! This will serve well at summer potlucks (with much coming from the garden!) as a side for lovely things off the grill - bluefish, shrimp, maybe even flounder!
Provided by Busters friend
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Drain artichoke hearts, reserving liquid.
- In large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
- Just before serving, drizzle reserved artichoke marinade over salad.
Nutrition Facts : Calories 283.3, Fat 7.2, SaturatedFat 4, Cholesterol 22.2, Sodium 422, Carbohydrate 44.6, Fiber 5.6, Sugar 4.6, Protein 11.9
Tips:
- Prep Work: Before starting, ensure all ingredients are prepped and measured. Boiling orzo and chopping vegetables in advance can save time during cooking.
- Fresh Ingredients: Use the freshest crab meat, artichoke hearts, and vegetables for the best flavor. If using frozen crab, thaw it properly before using.
- Don't Overcook Orzo: Orzo cooks quickly, so keep an eye on it to prevent overcooking. It should be al dente, with a slight bite to it.
- Season to Taste: Adjust the seasoning according to your preference. Taste the salad before serving and add more salt, pepper, or lemon juice if needed.
Conclusion:
This crab and artichoke orzo salad is a delicious and versatile dish perfect for summer gatherings, picnics, or potlucks. It's easy to make, packed with flavor, and sure to be a hit with everyone. With its combination of tender orzo, succulent crab meat, tangy artichoke hearts, and a zesty dressing, this salad is a delightful treat. The addition of fresh herbs and vegetables brings a vibrant touch, making it a refreshing and satisfying meal. Serve it chilled for a refreshing summer salad or enjoy it warm as a comforting side dish.
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