Yield: Serves 6

Kale, Heirloom Tomato, and Orzo Salad

This beautiful hearty salad is perfect for late summer parties or lunch meal-prep. Add pine nuts or chickpeas for a protein boost.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 cups orzo pasta
  • 1/4 cup red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon maple syrup
  • sea salt and black pepper to taste
  • 1/3 cup extra virgin olive oil
  • 6 ounces curly kale, de-stemmed and cut into bite-sized pieces
  • 16 oz. heirloom tomatoes, cut into bite-sized pieces
  • 1/2 small red onion, peeled and cut into thin slices
  • 1/2 cup pitted kalamata olives, halved lengthwise
  • 1 cup fresh basil, chopped

Instructions

  1. Cook orzo according package instructions. Drain and run under cold water to stop cooking.
  2. Meanwhile, make the vinaigrette. In a small bowl, whisk together the vinegar, mustard, syrup, salt, pepper, and olive oil.
  3. Place kale into a large salad serving bowl. Add dressing to taste and massage it into the kale. Toss the remaining ingredients into the dressed kale. Add any additional dressing and season to taste with salt and pepper. Cover and store in the refrigerator.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 265Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 200mgCarbohydrates: 28gFiber: 3gSugar: 4gProtein: 5g
 

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