The secret to this salad is orzo that’s simmered in Swanson broth until all of the wonderful flavor soaks right in. Add sweet peaches, spicy arugula and fresh mint for a unique and delicious summer salad.
cost per recipe: $5.26
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Aseptic Vegetable Broth
ounces (about 1 1/3 cups) uncooked orzo pasta
tablespoons olive oil
tablespoon red wine vinegar
tablespoons lime juice
teaspoon grated lime zest
teaspoon ground black pepper
large peach, pitted and chopped (about 2 cups)
cups baby arugula
cup chopped mint leaves
Heat the broth and orzo in a 2 1/2-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 12 minutes until the orzo is tender and broth is absorbed, stirring occasionally. Do not drain. Remove the orzo to a large bowl and let cool for 30 minutes.
Beat the oil, vinegar, lime juice, lime zest, salt and black pepper in a small bowl with a fork or whisk. Add the lime mixture, peaches, arugula and mint to the orzo and toss to coat. Season to taste.