What you’ll need:
Tools:
- Pasta pot
- Cutting board and knife
- Measuring spoons and cups
- Serving bowl and utensils
Ingredients:
Salad:
- 12 oz orzo
- 1 cup kale, roughly chopped, stems removed
- 1 ½ cup cucumber (Persian or English), diced
- 1 cup cherry tomatoes, halved
- 1 cup chickpeas, drained and rinsed
- 1 cup olives (green and kalamata), chopped
- ¼ cup red onion, minced
- 1 cup bell pepper, diced
- 1 cup marinated artichoke hearts, chopped
- 1 cup spinach, roughly chopped
- ¼ cup pine nuts
Dressing:
- 6 tbsp olive oil
- 3 tbsp white wine vinegar
- 1 lemon, zested
- ½ lemon, juiced
- 1 tsp dijon mustard
- 1 large garlic clove, minced
- ½ cup mixed herbs (parsley, basil, dill)
- Salt and pepper to taste
Alt: Add feta cheese or ricotta salata, beans, broccoli or switch up the dressing to another fave
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