Orzo and Tomato Salad in Lemon Cups

Recipe courtesy Jill Davie

Show: Party Starters

Episode:

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on June 07, 2007

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    they were pretty good, but not as good as i had expected

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  • on May 27, 2007

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    This is such a cute and yummy sidedish. I made shish kabobs and these lemon cups as a side dish and it was a hit. You have to put a good amount of salt to bring out the flavor but everyone loved them and it's presentation!

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  • on April 28, 2007

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    This is the best orzo salad one person could ever eat!

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  • on October 25, 2005

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    I cut the lemon way down, and tossed with olive oil and tsp of balsamic vinegar. Added crumbled feta cheese. Excellent side dish. Did not use lemon cups, too big of a crowd. They loved it.

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  • on October 17, 2005

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    1st, I believe this would increase this dish's flavor
    substantially by cooking orzo in cx OR veg broth. I would
    decrease to 1 lemon & add a little zest; onion; adding
    mint & basil (add a little - tasting as I season; if
    needed add more of what U need. Eliminate parsley.

    But, I do think the presentation in the lemon cups is a good idea!

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  • on March 24, 2005

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    I made this for a luncheon, you can cut the recipe in half and still have too much. Also the salad is dry, I found I needed to add more dressing.

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  • on February 18, 2005

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    I think this is a very quick, easy, and an interesting recipe because it sounds good and probably tastes good too!!

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  • on September 25, 2004

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    I read the part about it being downsized from a large restaurant recipe...but the lemon juice should be limited to one lemon and the garlic clove should be limited as well. Other than that...it was an okay recipe.

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