Ingredients
- FOR THE DRESSING:
2 tablespoons fresh lemon juice
2 teaspoons red wine vinegar
1/2 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup olive oil
FOR THE SALAD:
2 cups dry orzo
1 pound fresh asparagus, cut into 1" pieces
1/2 large onions, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup shredded carrots
Description
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