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Ingredients
  • subheading: In a large pan, saute:
  • 2 T. EVOO
  • ½ lb. kielbasa
  • ½ lb. shrimp
  • 1 T. of garlic
  • 2 C. diced red bell pepper
  • subheading: Prepare:
  • ½ lb. orzo
  • 4 Roma tomatoes, sliced into rounds and seeded
  • 1 c. frozen peas (add to orzo right before draining the pasta)
  • subheading: Mix vinaigrette:
  • heat 3 T. of white wine vinegar
  • 3 T. of fresh lemon juice
  • add ¼ t. of saffron threads, crumbled
  •  
  • whisk in ¼ C. of mayo
  • 1 t. of minced garlic
  • 1 t. of powdered sugar
  • ½ C. of EVOO
Steps
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