Ingredients:
1 head of escarole - washed and shredded
2 cups of dried apricots - sliced
6 slices of sun dried tomatoes - sliced
2 oz. can of anchovies in olive oil - mashed with a fork
1 fresh vine ripe tomato - diced
Juice of ½ lemon
1 teaspoon of salt
6 oz. can of black olives - drained and slightly chopped
½ teaspoon or red pepper flakes
Olive oil
Grated Romano cheese
1 box of orzo
In a bowl place the sliced apricots, sun dried tomatoes, olives, anchovies, diced tomatoes, dashes of red pepper flakes, salt and lemon juice. Drizzle olive oil over all of the ingredients and toss. Let this sit while cleaning and shredding the escarole.
Place the escarole in a large serving bowl. Top with the apricot mixture and toss.
Prepare the orzo as directed and drain.
Place the drained and still hot orzo over the escarole and toss. Grate the fresh Romano cheese over and a little more olive oil and toss.
This is a delicious salad for any occasion.
With Love,
Catherine
xo
John Milton says
“Congratulations Catherine! Thank you so much for taking the time to share this exciting information.”
shoptheleaf.com
Inspired by eRecipeCards says
Oh I am all about the salads lately (my garden is overflowing with so much lettuce!) Loved looking over your list of ingredients in this
Thanks for sharing
Dave at eRecipeCards.com
Lizzy says
Oh, wow, this looks delicious, Catherine. I never would have thought to add dried apricots, but I love the idea! I could eat this one every day for a month 🙂 xo
Joanne says
I really should mix pasta into my salads more...such a great idea!
Joyce Lansky says
This looks good and low carb too.
Lisa @ Tarte du Jour says
Colorful, healthy, and flavorful!! My kind of salad! I'm glad I stopped by your lovely site!