I love making salads that can be prepared in advance, say the morning or the evening prior. This organising really makes the next days lunch less stressful and in actual fact I find pasta salads really benefit from this as the dressing infuses with the pasta and the flavour develops providing a better product.
I got this recipe from a friend of mine who is an inspiration as she is always on the go trying new recipes she is on facebook check her site out at Needs To Be Natural.
I like to use cider vinegar in this recipe as the crisp bacon and the under tones of the apple cider vinegar work well.
Becks Orzo Salad infused with wholegrain cider vinegar dressing
4 cups of cooked orzo
1/2 a medium red onion (more if like red onion, guest can be picky about this)
6 rashes of crispy bacon
a handful of parsley chopped fine
a bunch of kale and Swiss chard (silverbeet) mix (kale can be bitter this is why I mix, eat a little bit first to gauge) this is sliced or chiffonade.
Himalayan salt and fresh ground pepper
2 teaspoons of whole grain mustard
3 Tablespoons of cider vinegar
7 Tablespoons of 1/2 cold pressed extra virgin olive oil and 1/2 sunflower oil (if you like olive oil do it all in olive oil)
Place dressing in jar and shake.
Check out more salad dressings for Classic Salad Dressings and Mediterranean Salad Dressings.
Combine the salad ingredients together and add dressing and serve.
If making prior don't add in bacon as this will become soggy and chewy and the kale/chard will be limp. Simple cook bacon become serving and fold the chiffonade greens in. Cut the greens such before service as this keeps all the vitamins that are lost through bruising and air retained such as vitamin C.