One of my favorite restaurant meals is without a doubt the Salmon w/ Orzo & Rice Salad at J. Alexander's. I had been wanting to try making the salad for a long time now, but the long list of ingredients in the recipe had turned me off. I finally decided to take the plunge and try the recipe out. It is amazing! It is so flavorful and while the prep does take awhile, it is definitely worth it.

J. Alexander's
ORZO AND WILD RICE SALAD
(copycat recipe)
DRESSING: (Makes 1 cup)
4 1/2 tablespoons balsamic white vinegar
1 1/2 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 tablespoon dijon mustard
1/2 tablespoon sugar
3/8 cup ( 1/4 cup plus 1/8 cup) canola oil
3/8 cup extra virgin olive oil
1/2 tablespoon fresh basil
Salt and pepper to taste
FOR SALAD:
2 cups cooked orzo
1 cup cooked wild rice
1/4 cup diced red onions
1/4 cup currants
1/8 cup fresh corn niblets
1/4 cup toasted almonds
1 tablespoon chopped parsley
3 tablespoond diced red peppers
3 tablespoons diced yellow peppers
1/2 cup sliced green onions
1/2 cup dressing (recipe follows)
Salt and pepper to taste
1 teaspoon granulated garlic
1/8 cup cut fresh basil
FOR DRESSING:
Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring). Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.
FOR SALAD:
Place all other ingredients in a mixing bowl and mix well. Serve ice cold.
(copycat recipe)
DRESSING: (Makes 1 cup)
4 1/2 tablespoons balsamic white vinegar
1 1/2 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 tablespoon dijon mustard
1/2 tablespoon sugar
3/8 cup ( 1/4 cup plus 1/8 cup) canola oil
3/8 cup extra virgin olive oil
1/2 tablespoon fresh basil
Salt and pepper to taste
FOR SALAD:
2 cups cooked orzo
1 cup cooked wild rice
1/4 cup diced red onions
1/4 cup currants
1/8 cup fresh corn niblets
1/4 cup toasted almonds
1 tablespoon chopped parsley
3 tablespoond diced red peppers
3 tablespoons diced yellow peppers
1/2 cup sliced green onions
1/2 cup dressing (recipe follows)
Salt and pepper to taste
1 teaspoon granulated garlic
1/8 cup cut fresh basil
FOR DRESSING:
Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring). Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.
FOR SALAD:
Place all other ingredients in a mixing bowl and mix well. Serve ice cold.








