Ingredients:

1 pound orzo

1-1/2 cups diced vegetables

Golden Raisin Vinaigrette:

1 cup golden raisins

1/2 cup white wine vinegar

1 cup olive oil

1 cup water

1/2 cup onion

3 teaspoons dijon mustard

2 teaspoons salt

1 teaspoon pepper

Salad: Blanch orzo in boiling, salted water until done. Cool under running water and strain. Add your favorite diced vegetables, peas, or whatever you like. Season with salt and pepper.

Vinaigrette: Combine all ingredients in a pot. Bring to a boil. Let simmer for 60 seconds. Puree and chill. Add to salad and mix thoroughly.

*From the recipe files of chef Russell Stannard, Rabbit Hill Inn.

• Rabbit Hill Inn on VirtualCities.com
• Rabbit Hill Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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