Coleslaw Orzo Salad
Ingredients:
1 cup orzo, uncooked
3 cups coleslaw mix (a little more than half of a 14-16 oz. bag)
1/3 cup slivered almonds
1/3 cup dried cranberries
2 scallions, chopped
Orange Dressing:
¼ cup orange juice
1 Tbsp. rice vinegar
1 Tbsp. olive oil
1 Tbsp. honey or agave nectar
1 tsp. yellow or Dijon mustard
¼ tsp. salt
1/8 tsp. pepper
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. red pepper flakes
Instructions:
- Cook 1 cup of orzo until al dente. Drain and rinse under cool water.
- While orzo is cooking, prepare the dressing using a large bowl, combine all the dressing ingredients and mix. Taste and season with additional salt or pepper if desired.
- Add the coleslaw to the dressing and mix. Let sit while the orzo finishes cooking.
- Dice the scallions. Toast the almonds in a large dry skillet over medium heat for about 5 minutes, or until they start to turn golden brown, stirring frequently.
- Add the cooked, drained orzo to the large bowl with the coleslaw and dressing. Add the diced scallions, toasted almonds, and dried cranberries. Stir together and serve.
Salted Caramel Bourbon Sauce:
3/4 cup brown sugar
1/2 cup heavy whipping cream
1/2 cup butter
2 Tbsp. Corn Syrup
2 Tbsp. Bourbon
1 tsp. vanilla
1/2 tsp. sea salt
In a saucepan, combine sugar, cream, butter, and corn syrup. Bring to a boil, whisking occasionally. Reduce heat; boil gently for 3 minutes. Stir in bourbon, vanilla, and salt. Remove from heat. Store leftover sauce in the refrigerator for up to 2 weeks.
Hot Fudge Sauce
1/2 cup butter
4 squares unsweetened chocolate
3 cups granulated sugar
1/4 tsp. salt
12 oz. can evaporated milk
Melt butter in a double boiler. Add chocolate and melt. Add salt and sugar slowly as you stir. Slowly add evaporated milk while stirring until all incorporated. Store leftover sauce in the refrigerator for 1-2 weeks.
