Orzo Salad with Zucchini,Turkish Apricot, Asparagus,Baby Heirloom Tomatoes, Crunchy Hazelnuts with a Light Lemon Dill Dressing

Ingredients for Salad..
1 lb Organic Orzo
1 Yellow Squash..peeled..1/2 moon pieces
1 Green Squash ..1/2 moon pieces
1/2 cup Turkish Apricots diced (most dried fruits can be substituted)
1 cup baby heirloom tomatoes quartered
10-12 asparagus stems peeled
1/4 red onion thin sliced
1 roasted red pepper diced
1 large handful hazlenuts

Ingredients for Dressing
1/3 cup extra virgin olive oil
3/4 tbsp high quality Dijon mustard
1 1/2 tbsp agave nectar
1 small handful chopped fresh dill
juice and zest from 1 lemon
1/2 tsp kosher salt
1/4 tsp pepper

Directions for salad
Cook orzo according to directions and leave al dente..rinse under cold water and drain..One at a time in a large mixing bowl add each ingredient folding in well after each…set aside

Directions for dressing
In an airtight container combine all ingredients and shake well..Gently coat over salad and mix well..check for seasoning…Serve chilled..

Tips..Do not overcook orzo…dried cranberries or Figs make a great substitute for apricots..Perfect as a substantial side dish or light lunch..


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