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Parve
Easy
8 Servings
Allergens 
10 Minutes
Diets
When I was in seminary, I used to eat by a family who had the most interesting salads at their Shabbos table. It was fun to go–even just to see what new idea my host would have each time. When I tasted this one, I was hooked! I had a phone call to make right after Shabbos.
1 (16-ounce) package Gefen Orzo, prepared according to package instructions
1/2 cup mango (dry or fresh), cubed
1/2 cup dried apricot, finely chopped
1/2 cup dried dates, finely chopped
1/2 cup glazed pecans, chopped
1/2 cup scallions, sliced
1/4 cup oil
3 tablespoons Tonnelli Red Wine Vinegar
2 tablespoons Gefen Honey
1 and 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon sugar
In a large bowl, combine orzo, fruits, nuts, and scallions.
Prepare the dressing. In a small bowl, whisk together oil, red wine vinegar, honey, curry powder, salt, and sugar.
Add dressing to orzo and mix to combine. Serve cold or at room temperature. This always tastes better the next day as the flavors meld.
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