Orzo and Brussels Sprouts Slaw

Everyone will eat their Brussels sprouts in this fresh dish. This slaw complements a multitude of meals and tastes amazing warm or cold. Want to take it to the next level? Thinly slicing or shaving the sprouts adds a great texture to the salad. Using a food processor makes preparation quick and easy.

Orzo and Brussels Sprouts Slaw

Prep Time

-  

Cook Time

-  

Serves

4 people

Everyone will eat their Brussels sprouts in this fresh dish. This slaw complements a multitude of meals and tastes amazing warm or cold. Want to take it to the next level? Thinly slicing or shaving the sprouts adds a great texture to the salad. Using a food processor makes preparation quick and easy.

Shared by Pasta Fits, the National Pasta Association.

Total Time: 40 minutes or less.

Ingredients

  • 4 ounces orzo
  • 1/2 pound Brussels sprouts, thinly sliced
  • 1 small shallot, thinly sliced
  • 1/4 cup / 1 ounce cranberries, dried
  • 1/4 cup / 1 ounce walnuts, chopped and toasted

Yogurt-Dijon Dressing

  • 1/4 cup / 2 ounces low-fat yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon each salt and pepper
  • 1 tablespoon fresh chives, chopped

Preparation

  • 1 Cook orzo according to package directions. Drain and set aside.
  • 2 Yogurt-Dijon Dressing: whisk together yogurt, oil, mustard, vinegar, honey, and salt and pepper. Stir in chives.
  • 3 In large bowl, toss together pasta, Brussels sprouts, shallot and dressing. Stir in cranberries and walnuts.

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