Beet Bell Pepper and Orzo Salad
Ingredients
- 1 Tbs. white wine vinegar or red wine vinegar
- 1 tsp. finely chopped shallot
- 1/2 tsp. Dijon mustard
- 3 to 4 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper
- 1 1/2 cups (10 oz./315 g) cooked and drained orzo
- 2/3 cup (3 1/2 oz./105 g) diced orange or red bell pepper
- 3/4 cup (2 1/2 oz./75 g) thinly sliced red cabbage
- 1 cup (about 5 oz./155 g) cooked and halved or quartered assorted baby beets
- Watercress or baby arugula sprigs for garnish
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