If you read my blog on a regular basis, you know that my three kids are big fans of kale. I thought spring was the perfect time to come up with a Kale Orzo Salad recipe since it pairs nicely with grilled chicken or kabobs. This recipe also is perfect for spring or summer picnics or for a sunday side dish. Add grilled shrimp or chicken to make it a one dish meal or serve over arugula for a healthy lunch.
Kale Orzo Salad
4 cups chopped fresh kale
1/4 cup plus 2 tablespoons olive oil, divided
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3/4 pound orzo, cooked and cooled
1/2 cup diced cucumber
1/2 cup diced purple onion
1/2 cup diced red bell pepper
1/4 cup pine nuts, toasted
1/3 cup finely chopped fresh basil
Crumbled feta cheese (optional)
1. In a large skillet, cook kale in 2 tablespoons hot oil over medium heat 5 minutes or until slightly wilted. Remove from heat; let cool and set aside.
2. In a small bowl, whisk together lemon juice, red wine vinegar, Dijon mustard and remaining olive oil. Set aside.
3. In a large bowl, combine orzo, cucumber, onion and bell pepper, mixing well. Add lemon juice mixture, pine nuts, basil and feta, if desired, mixing well. Cover and chill at least 1 hour.