Type what you have

Ingredients

• ✓ canola oil
• masa harina
• kosher salt
• water
• water

Instructions

1. 1 Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
2. 2 Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
3. 3 Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
4. 4 When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
5. 5 Fill with your favorite taco fixings and serve while shells are still warm.

By John Mitzewich

Ingredients

• ✓ canola oil
• white sugar
• red wine vinegar
• soy sauce
• cabbage
• green onion
• almond
• sunflower seed kernel

Instructions

1. 1 Whisk canola oil, sugar, red wine vinegar, and soy sauce together in a large bowl until sugar has dissolved. Toss in cabbage, green onions, almonds, and sunflower seeds. Cover bowl and refrigerate before serving, at least 1 hour; slaw tastes better when chilled overnight.

By Shalvie

Ingredients

• ✓ canola oil
• onion
• green bell pepper
• flour tortilla
• oregano
• garlic powder
• tomato
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Heat oil in a small skillet over medium heat; cook and stir onion and green pepper until tender, about 5 minutes.
3. 3 Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato, and mozzarella cheese.
4. 4 Bake in preheated oven until cheese is melted, 8 to 10 minutes. Cut each pizza into four wedges.

By Brent BeSaw

Ingredients

• ✓ canola oil
• white sugar
• white vinegar
• black pepper
• kidney bean
• wax bean
• green bean
• green bell pepper
• green onion

Instructions

1. 1 Combine sugar, vinegar, oil, and black pepper in a small saucepan over medium-low to low heat; cook and stir until sugar is dissolved, 3 to 5 minutes. Off heat, cool slightly.
2. 2 Toss kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl until combined. Pour slightly cooled vinaigrette over bean-vegetable mixture; toss to coat.
3. 3 Cover the bowl with plastic wrap; marinate in the refrigerator before serving or freezing, at least 12 hours, stirring once or twice.
4. 4 Drain salad; serve using a slotted spoon.

By MistyK

Ingredients

• ✓ canola oil
• red cabbage
• mandarin orange
• green onion
• cranberry
• pine nut
• vinegar
• sugar
• salt

Instructions

1. 1 Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.
2. 2 Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.
3. 3 Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.
4. 4 Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.

By z100hr

Ingredients

• ✓ canola oil
• cod
• red chile pepper
• salt
• black pepper
• mayonnaise
• wasabi paste
• cilantro
• green cabbage leaf
• cilantro

Instructions

1. 1 Pat fish dry with paper towels.
2. 2 Heat canola oil with dried red chiles in a large, nonstick skillet over medium heat. Cook fish in the hot oil until flesh is opaque and the edges of the fish are slightly browned, about 3 minutes per side. Sprinkle fish with salt and black pepper. Remove from heat, drain, and discard peppers.
3. 3 Stir mayonnaise, wasabi paste, and 2 tablespoons cilantro together in a bowl. Spoon several tablespoons of fish into a cabbage leaf and wrap leaf around fish; repeat with remaining leaves and fish. Garnish each roll with a sprinkling of cilantro. Serve with wasabi mayonnaise.

By Rachel Born

Ingredients

• ✓ canola oil
• white vinegar
• corn syrup
• lemon juice
• onion
• parmesan cheese
• garlic
• salt
• parsley
• basil
• red pepper flakes

Instructions

1. 1 Combine oil, vinegar, corn syrup, lemon juice, onion, Parmesan cheese, garlic, salt, parsley, basil, and pepper flakes in a blender; blend until smooth, about 30 seconds.

By Caleb1993

Ingredients

• ✓ canola oil
• asparagus
• snow pea
• radish
• scallion
• dill
• sugar
• salt
• black pepper
• lime juice

Instructions

1. 1 Fill a large saucepan with water; bring to a boil. Add asparagus; boil 1 minute. Add snow peas to pan with asparagus; boil 1 minute more. Drain and pat dry.
2. 2 Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss gently to combine.
3. 3 Whisk oil, sugar, salt, and black pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently to coat.

By NutritionSuz

Ingredients

• ✓ canola oil
• white sugar
• ketchup
• white vinegar
• salt
• black pepper
• rotini pasta
• tomato
• onion
• green bell pepper
• cucumber

Instructions

1. 1 Whisk canola oil, sugar, ketchup, vinegar, salt, and black pepper together in a bowl. Set aside to let the flavors blend for 30 minutes.
2. 2 Bring a large pot of lightly salted water to a boil; add pasta and cook until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool; drain.
3. 3 Combine cooled pasta, tomatoes, onion, green bell pepper, and cucumber in a bowl.
4. 4 Drizzle the dressing over the pasta mixture and toss to coat.
5. 5 Chill in refrigerator for 1 hour before serving.

By KillerKitty

Ingredients

• ✓ canola oil
• rolled oat
• brown sugar
• sugar
• baking powder
• salt
• cinnamon
• milk
• egg
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
3. 3 Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon in a bowl.
4. 4 Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl.
5. 5 Stir egg mixture into oat mixture until well combined; set aside until flavors blend, about 20 minutes.
6. 6 Spread oat mixture into the prepared pan.
7. 7 Bake in the preheated oven until edges are golden brown, about 30 minutes.
8. 8 Cool completely before cutting into 16 bars.

By Nichole Tews

Ingredients

• ✓ canola oil
• onion
• garlic
• tomato
• bread
• basil
• brown sugar
• butter
• chicken broth
• salt
• black pepper

Instructions

1. 1 Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
2. 2 Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.

By geome

Ingredients

• ✓ canola oil
• ketchup
• white vinegar
• white sugar
• salt
• romaine lettuce
• blue cheese
• pear
• walnut
• red onion

Instructions

1. 1 In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
2. 2 In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

By LARAL

Ingredients

• ✓ canola oil
• bacon
• mayonnaise
• red wine vinegar
• basil
• bread
• salt
• black pepper
• romaine lettuce
• cherry tomato

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside, reserving 2 tablespoons of the drippings.
2. 2 In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar, and basil and let dressing stand, covered, at room temperature.
3. 3 In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing, and cook over medium-low heat until golden brown.
4. 4 In a large bowl, mix together the romaine, tomatoes, bacon, and croutons. Pour the dressing over the salad and toss well.

By Kimber

Ingredients

• ✓ canola oil
• green bean
• lima bean
• red bean
• red bell pepper
• onion
• apple cider vinegar
• sugar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
2. 2 Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.

By MISSJACKIE

Ingredients

• ✓ canola oil
• all-purpose flour
• cocoa powder
• baking powder
• baking soda
• salt
• white sugar
• milk
• egg
• vanilla extract
• banana
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a12-cup muffin tin with paper liners.
2. 2 Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
3. 3 Whisk sugar, oil, milk, egg, and vanilla extract together in a separate bowl until smooth.
4. 4 Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
5. 5 Divide batter among the muffin cups, filling each about 3/4 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By Allrecipes Member

Ingredients

• ✓ canola oil
• avocado
• mango jam
• lemon juice
• red onion
• salt
• black pepper
• butter
• dijon mustard
• white bread
• monterey jack cheese

Instructions

1. 1 Halve the avocado and remove the pit. Score the flesh on each half in a criss-cross pattern. Carefully scoop the cubes into a bowl with a spoon.
2. 2 Place mango jam in a small bowl and microwave on high until warm and thinned, about 20 seconds.
3. 3 Gently stir the jam into the avocado; blend in lemon juice, red onion, salt and pepper.
4. 4 Mix the butter-canola blend and Dijon mustard together in another bowl; stir until smooth. Spread mixture evenly on one side of the bread. Turn slices over onto a cutting board.
5. 5 Lay the cheese on the unbuttered sides of the bread. Divide the avocado mixture on top of the cheese and spread evenly. Gently top with slice of bread, butter side up.
6. 6 Heat a non-stick skillet on medium-high heat. Place the sandwiches in the pan and cook on each side until golden brown and crispy, 2 to 3 minutes. Cut in half diagonally and serve.

By Avocados from Mexico

Ingredients

• ✓ canola oil
• mandarin orange
• olive oil
• mustard
• clove
• five-spice powder
• butter
• pecan
• white sugar
• rosemary
• cayenne pepper
• spinach
• green onion

Instructions

1. 1 Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
2. 2 Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
3. 3 Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.

By MissaLissa

Ingredients

• ✓ canola oil
• black-eyed pea
• red onion
• green bell pepper
• tomato
• mayonnaise
• white vinegar
• white sugar
• salt
• black pepper
• cabbage

Instructions

1. 1 Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
2. 2 Cover and refrigerate for at least 1 hour, preferably overnight.
3. 3 Toss cabbage into black-eyed pea mixture just before serving.

By glendalee

Ingredients

• ✓ canola oil
• cooking spray
• turkey breast
• garlic
• cumin
• salt
• black pepper
• bread
• honey mustard
• ham
• swiss cheese
• dill pickle

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly coat the cold grate with cooking spray. Arrange a drip pan on grill.
2. 2 Pat turkey dry with paper towels; discard gravy packet (or refrigerate and use within 2 to 3 days). Lift and shift string netting position for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit; brush turkey with oil.
3. 3 Combine cumin, salt, and black pepper; sprinkle over turkey.
4. 4 Place turkey over drip pan on the preheated grill; grill, covered, until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), 1 ¼ to 1 ¾ hours. Transfer to a cutting board; rest 10 minutes. Keep grill on.
5. 5 Remove string netting. Cut half of turkey into six ⅛-inch-thick slices; set aside. Refrigerate unsliced turkey for another use.
6. 6 Halve bread loaves, lengthwise, then, cut each into 3 pieces (for 6 sandwiches). Spread each bread bottom with 2 teaspoons mustard; top with sliced turkey, ham, Swiss cheese, pickles, and bread tops. Press sandwiches with hands to flatten; tightly wrap each in aluminum foil.
7. 7 Grill wrapped sandwiches, each weighted with a heavy iron-skillet or brick, until heated through, 3 to 5 minutes per side.
8. 8 Serve sandwiches warm, wrapped in aluminum foil.

By Butterball

Ingredients

• ✓ canola oil
• water
• long grain rice
• wild rice mix
• pea
• parsley
• tomato
• artichoke heart
• black olive
• green onion
• balsamic vinegar
• white sugar

Instructions

1. 1 Bring water and rice mix to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 22 minutes; transfer to a bowl to cool.
2. 2 Meanwhile, bring a medium pot of water to a boil. Add peas; cook until just tender, about 2 minutes. Drain and cool.
3. 3 Stir cooled peas, parsley, tomatoes, artichoke hearts, olives, and green onions into cooled rice.
4. 4 Combine vinegar, oil, and sugar in a blender (or shake in a covered bottle); blend until emulsified and creamy.
5. 5 Drizzle vinaigrette over salad; toss to coat. Refrigerate salad until ready to serve.

By PJ's kitchen

Ingredients

• ✓ canola oil
• kosher dill pickle
• all-purpose flour
• egg
• brown mustard
• cornmeal
• salt
• black pepper
• hot dog
• bacon
• toothpick
• hot dog bun

Instructions

1. 1 Slice dill pickles lengthwise into strips. Place flour in a dish. Combine eggs and 1 tablespoon mustard in a second dish. Combine cornmeal, salt, and pepper in a third dish.
2. 2 Heat canola oil in a skillet over medium-high heat. Dip a pickle slice in the flour, egg, and cornmeal mixtures. Place in the hot oil. Fry until golden brown, 3 to 5 minutes. Turn and cook the other side until golden, about 2 to 3 minutes more. Remove from skillet and place on paper towels to drain. Repeat with remaining pickle slices. Pour off most of the oil; reserve the rest in the pan for frying hot dogs.
3. 3 Fill a saucepan with water and bring to a boil. Place hot dogs in boiling water, remove from heat, and let stand for 5 minutes. Remove hot dogs from water and let cool slightly. Wrap each hot dog with a strip of bacon, securing with a toothpick if desired.
4. 4 Heat skillet with reserved oil over medium heat. Fry bacon-wrapped hot dogs until bacon is crispy, turning occasionally, 5 to 7 minutes.
5. 5 Spread remaining mustard on a toasted bun and top with a bacon-wrapped hot dog. Tuck in slices of fried pickle. Repeat with remaining mustard, buns, hot dogs, and pickles.

By Linda T

Ingredients

• ✓ canola oil
• cooking spray
• white sugar
• brown sugar
• molasses
• egg
• all-purpose flour
• baking soda
• ginger
• ginger
• clove
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl.
2. 2 Combine brown sugar, canola oil, molasses, and egg in a large bowl; beat with an electric mixer until blended.
3. 3 Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well; dough will be quite thick. Dough may be refrigerated or shaped at this time.
4. 4 Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets.
5. 5 Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.

By Busy Cook

Ingredients

• ✓ canola oil
• vegetable oil
• ground turkey
• garlic
• ginger root
• green chile pepper
• red onion
• cilantro
• salt
• soy sauce
• black pepper
• paprika
• mustard
• cumin
• worcestershire sauce

Instructions

1. 1 Preheat the grill for high heat. Lightly oil the grate.
2. 2 Mix together ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce in a large bowl until well combined. Form mixture into 8 burger patties.
3. 3 Cook patties on the preheated grill until well done, 5 to 10 minutes per side.

By FOOD_DIVA

Ingredients

• ✓ canola oil
• caesar salad dressing
• ranch salad dressing
• olive oil
• lemon juice
• basil
• white sugar
• olive
• romaine lettuce
• white mushroom
• feta cheese
• sea salt
• black pepper
• parmesan cheese

Instructions

1. 1 Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
2. 2 Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.

By teacupped_mouse

Ingredients

• ✓ canola oil
• whole wheat flour
• pumpkin pie spice
• baking powder
• salt
• baking soda
• brown sugar
• applesauce
• pumpkin
• egg
• white sugar
• buttermilk
• raisin
• pecan

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda together in a medium bowl until well combined. Set aside.
3. 3 Combine brown sugar, applesauce, pumpkin, eggs, white sugar, buttermilk, and oil in a large bowl until well blended; stir in flour mixture until combined. Fold in raisins and pecans. Divide batter among the prepared muffin cups.
4. 4 Bake in the preheated oven until muffin tops spring back when lightly pressed or until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes before transferring muffins to a wire rack to cool completely.

By Julie

Ingredients

• ✓ canola oil
• cooking spray
• kabocha squash
• white sugar
• brown sugar
• olive oil
• egg
• vanilla extract
• whole wheat flour
• all-purpose flour
• cinnamon
• baking powder
• baking soda
• salt
• apple cider

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease lightly with cooking spray.
2. 2 Place kabocha squash skin-side down on the baking sheet.
3. 3 Roast in the preheated oven until fork-tender, 30 to 40 minutes. Cool until easily handled, about 10 minutes. Scoop squash flesh into a food processor; puree until smooth. Discard skin.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.
5. 5 Stir white sugar, brown sugar, canola oil, and olive oil in a large bowl until smooth. Beat in eggs, 1 at a time. Stir in 3/4 cup pureed squash and vanilla extract.
6. 6 Mix whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Stir gradually into sugar mixture, alternating with apple cider, until smooth. Pour into prepared muffin tins, filling each cup 3/4 full.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.

By MELANIESAYSHI

Ingredients

• ✓ canola oil
• rice
• gumbo file powder
• green onion
• bay leaf
• red pepper flake
• thyme
• creole seasoning
• worcestershire sauce
• chicken broth
• garlic
• green bell pepper
• onion
• celery
• all-purpose flour
• chicken breast
• andouille sausage

Instructions

1. 1 Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Transfer sausage to a bowl; reserve drippings in Dutch oven.
2. 2 Cook chicken in drippings over medium heat until both sides browned, 2 to 3 minutes per side. Transfer chicken to a bowl; set aside.
3. 3 Heat oil in the Dutch oven over medium heat. Add flour; cook and stir constantly until roux is thick and chocolate colored, 20 to 30 minutes. Be careful not to burn roux or you'll have to start again.
4. 4 Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in hot broth; bring to a boil.
5. 5 Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat; simmer, stirring occasionally, until chicken is no longer pink in the center and juices run clear, about 1 hour. Transfer chicken to a plate; cool.
6. 6 Add sausage to gumbo; simmer for 30 minutes.
7. 7 Shred cooled chicken. Add chicken and green onions to gumbo; simmer for 30 minutes.
8. 8 Remove gumbo from heat. Discard bay leaves. Sprinkle gumbo with filé powder; stir. Serve gumbo over hot rice.

By VMB

Ingredients

• ✓ canola oil
• garlic
• onion
• water
• salt
• black pepper
• quinoa
• tomato
• carrot
• yellow bell pepper
• cucumber
• corn kernel
• red onion
• cilantro
• mint
• balsamic vinegar
• olive oil

Instructions

1. 1 Heat canola oil in a saucepan over medium heat. Add garlic and yellow onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add water, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil.
2. 2 Stir quinoa into the pan, reduce the heat to medium-low, and cover. Simmer until quinoa is tender, about 20 minutes. Drain any remaining water with a mesh strainer; transfer quinoa to a large mixing bowl. Cover and refrigerate until cold, about 45 minutes.
3. 3 Stir tomato, carrots, bell pepper, cucumber, corn, and red onion into chilled quinoa. Season with cilantro, mint, and remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Drizzle with balsamic vinegar and olive oil, then gently stir until evenly mixed.

By JANELLECOLE

Ingredients

• ✓ canola oil
• olive oil
• garlic
• dijon mustard
• honey
• white balsamic vinegar
• black pepper
• salt
• basil
• corn kernel
• green bell pepper
• red bell pepper
• yellow bell pepper
• currant
• red onion
• orzo pasta
• wild rice
• water

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until rice is tender but not mushy, 20 to 45 minutes, depending on rice variety and package directions.
2. 2 Drain excess liquid, fluff rice with a fork, and continue to cook, uncovered, 5 minutes more. Spread in a shallow dish, cool to room temperature, then refrigerate until cold, about 20 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 8 minutes. Drain orzo, rinse with cold water, then refrigerate to chill.
4. 4 Combine chilled rice and orzo in a large bowl; stir in onion, currants, bell peppers, and corn. Season with 2 tablespoons basil, salt, and black pepper.
5. 5 Whisk vinegar, honey, remaining ½ tablespoon basil, mustard, and garlic together in a separate bowl; slowly whisk in canola and olive oils until emulsified. Stir vinaigrette into rice-orzo mixture; season with salt and black pepper, if desired. Refrigerate before serving for 2 hours.

By CWillemin

Ingredients

• ✓ canola oil
• sugar
• garlic
• dijon mustard
• lemon juice
• white balsamic vinegar
• olive oil
• black pepper
• salt
• basil
• parmesan cheese
• arugula
• almond
• cranberry
• corn
• green onion
• red bell pepper
• whole-wheat orzo pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
2. 2 Combine cooked orzo, bell pepper, green onions, corn, cranberries, almonds, arugula, Parmesan cheese, 2 teaspoons basil, salt, and pepper in a large bowl; set salad aside.
3. 3 Whisk together oils, balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, and remaining 1/2 teaspoon basil in a medium bowl until dressing is well combined. Season with salt and pepper.
4. 4 Drizzle dressing over salad and toss to coat.

By ccb1122