Orzo-kale-feta Salad

Use any orzo or firm rice, along with any dark green tender greens.

Salad Ingredients:

  • 1 cup dry whole wheat orzo pasta, cooked according to package directions, drained well, and cooled (may substitute with brown rice)
  • 4 cups kale, chopped (OR baby spinach or baby kale, chopped) 
  • 1 tsp. olive oil, only if using large kale
  • 1 can (15.5 oz.) chick peas, rinsed and drained well
  • 1/2 small red onion, finely diced
  • 3/4 cup crumbled Feta cheese

Dressing Ingredients:

  • The zest and juice of one large lemon (zest the lemon before juicing it)
  • 1tsp garlic paste, or 1-2 small cloves of garlic, mashed
  • 2 T balsamic vinegar (or substitute any type of mild vinegar)
  • 1 tsp. ground cumin
  • salt and fresh ground black pepper to taste
  • 1/4 cup extra virgin olive oil
  1. In a jar, shake together the olive oil, lemon juice, lemon zest, balsamic vinegar, cumin, salt, and pepper. 
  2. IF using large kale: cut leaves away from the stalks and coarsely chop; discard stems. Heat the tsp. of olive oil in a large frying pan over medium high heat, add the kale all at once and turn over until it wilts, not more than 1-2 minutes. Put the kale into a large salad bowl.
  3. IF you’re using baby spinach or baby kale:  do not cook it! Just put the chopped, raw leaves into a large salad bowl.
  4. Gently mix the rest of the salad ingredients into the bowl with the kale.
  5. Pour salad dressing over the salad, and toss to combine.
Advertisements

Comments Off on Orzo-kale-feta Salad

Filed under food, Grains, Salads, Vegetarian (lacto/ovo), whole food

Comments are closed.