Salmon Orzo Salad and Cheesy Herb Muffins
- Ready In:
- 28mins
- Ingredients:
- 30
- Serves:
-
8
ingredients
-
Salmon Orzo Salad
- 1⁄2 cup three cheese Italian salad dressing
- 1⁄2 cup plain yogurt
- 1⁄4 cup mayonnaise
- 2 tablespoons milk
- 1⁄4 cup grated parmesan cheese
- 1 (16 ounce) package orzo pasta
- 1 -2 cooked salmon fillets or 1 -2 steak
- 2 cups grape tomatoes
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup diced havarti cheese or 1 cup muenster cheese
- 1 cup frozen baby peas
-
Cheesy Herbed Muffins
- 1⁄4 cup minced onion
- 1⁄4 cup minced parsley
- 2 teaspoons dill seeds
- 1 tablespoon minced fresh thyme
- 2 teaspoons minced garlic cloves
- 1⁄2 cup flour
- 1⁄2 cup whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon dill weed
- 1⁄8 teaspoon white pepper
- 1⁄3 cup butter
- 1 cup diced havarti cheese
- 1⁄4 cup grated parmesan cheese
- 1 egg
- 1 cup buttermilk
directions
-
SALMON ORZO SALAD:
- Bring a large pot of water to a boil. In large bowl, combine salad dressing, yogurt, mayonnaise, milk, and Parmesan cheese and mix well.
- Flake salmon and add to dressing mixture along with tomatoes, bell peppers, and cheese and stir gently. Top with peas; do not stir.
- Cook pasta according to package directions until al dente. Drain and add to salad in bowl; stir gently to combine. Cover and chill for 2-3 hours to blend flavors before serving.
-
CHEESY HERBED MUFFINS:
- Preheat oven to 400°F Grease 12 muffin cups with unsalted butter and set aside. Combine onion, parsley, dill seed, thyme, and garlic in small bowls; set aside.
- In large bowl, combine flour, whole wheat flour, sugar, baking powder, baking soda, salt, and dill weed and mix until blended; there will be a few lumps. Fill prepared muffin cups 3/4 full. Sprinkle each muffin with the onion mixture and lightly press into batter.
- Bake muffins at 400°F for 17-22 minutes or until muffins are firm and light golden brown. Cool 1 minute in pan, then remove from pans and cool for 30 minutes on wire racks; serve warm. 12 muffins.
- To reheat in the microwave, place muffins on a microwave-safe plate and cover with microwave-safe paper towel. Microwave on HIGH for 10-15 seconds per muffins; let stand 1 minute, then serve.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.