Alexander's Orzo and Wild Rice Salad

• balsamic vinegar↗4 1⁄2 tablespoons
• lemon juice↗1 1⁄2 tablespoons
• fresh garlic, minced↗1⁄2 teaspoon
• French Dijon mustard↗1⁄2 tablespoon
• sugar↗1⁄2 tablespoon
• canola oil↗3⁄8 cup
• extra virgin olive oil↗3⁄8 cup
• fresh basil, chopped↗1⁄2 tablespoon
• salt↗1⁄8 teaspoon
• pepper↗1⁄8 teaspoon
• orzo pasta, cooked↗2 cups
• cooked wild rice↗1 cup
• red onion, diced↗1⁄4 cup
• currants↗1⁄4 cup
• canned corn niblet↗1⁄8 cup
• cup toasted almond↗1⁄4
• tablespoon parsley, chopped↗1
• tablespoons red peppers, diced↗3
• tablespoons yellow peppers, diced↗3
• cup green onion, sliced↗1⁄2
• teaspoon salt↗1⁄8
• teaspoon pepper↗1⁄8
• teaspoon garlic granules↗1
• cup fresh basil, cut in slivers↗1⁄8

Step-by-step instructions

1. 1

   For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring).

2. 2

   Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.

3. 3

   Use only 1/2 cup of dressing for salad.

4. 4

   Place all other ingredients in a mixing bowl and mix well.

5. 5

   Serve ice cold, 38-40°F Shelf life mixed is two hours.