Orzo Kale Lemon Vinaigrette (Print Version)
Tender orzo, kale, and spinach tossed with Parmesan, pumpkin seeds, olives, and lemony vinaigrette.
# Ingredients:
→ Salad
01 -
1 cup dry orzo
02 -
2 packed cups chopped kale
03 -
2 packed cups chopped spinach
04 -
1/2 cup shaved Parmesan cheese
05 -
1/3 cup pumpkin seeds
06 -
1/3 cup marinated olives, sliced
→ Lemon Vinaigrette
07 -
1/4 cup olive oil
08 -
Juice of 1 lemon (about 3 tablespoons)
09 -
1 teaspoon lemon zest
10 -
1 garlic clove, crushed
11 -
1 teaspoon honey
12 -
1 teaspoon Dijon mustard
13 -
Salt and pepper, to taste
# Steps:
01 -
Bring a large pot of salted water to a boil. Add orzo and cook for 8 to 12 minutes until al dente, stirring occasionally. Drain thoroughly and let cool for 10 minutes.
02 -
In a large mixing bowl, combine chopped kale, chopped spinach, cooled orzo, shaved Parmesan, pumpkin seeds, and sliced marinated olives.
03 -
In a separate bowl, whisk together olive oil, lemon juice, lemon zest, crushed garlic, honey, Dijon mustard, and season with salt and pepper until vinaigrette is emulsified.
04 -
Pour the lemon vinaigrette over the salad and toss until all ingredients are evenly coated.
# Notes:
01 -
For enhanced tenderness, gently massage the chopped kale with a drizzle of vinaigrette before combining with the rest of the ingredients.