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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

1Crumbled 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.


Helena Pikus Li is a marketing consultant, foodie, and food scientist. She has an

MBA in Marketing and Strategic Management and a BS in Food Science from the

University of Minnesota.  Helena lives in Minneapolis with her husband and their

young child.

This entry is related to the following products. Click on any of them for more information.
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