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.

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

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