Kale Orzo Salad

Ingredients

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)

Directions

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.