Wednesday, June 13, 2012
Cold Orzo Salad with Two Cheeses
Here is a delicious Cold Orzo Salad I made tonight. Not only is it good, making it did not heat up the kitchen 10 degrees. Living through the Tennessee summer is like living in a bowl of warm consomme. I cannot afford to pay the Nashville Electric Service for a frigid kitchen, so I heat it up as little as possible.
You need 2 cups of cold cooked orzo,8 to 10 olives,3 large chopped up basil leaves,1/2 teaspoon of marjoram, one or 2 diced Roma tomatoes, 3 tablespoons of melted Brie, and a couple tablespoons of crumbled Feta . You can taste as you mix the salad and add more or less. Avoid extra salt. The Kalamata olives and feta are salt enough.
As you can see I am not too good to use a cracked plate.