White Bean and Orzo Kale Salad

somethingnutritiousblog.com
serves 4-6
Ingredients

• 1 cup dry orzo
• 2 cups water or vegetable broth
• 2 tsp olive oil
• 1 can cannellini beans, drained and rinsed (15 oz)
• 6 -8 oz chopped kale, about 5-6 cups
• 1/3 cup grated cheese, like parmesan or asiago
• 1/3 cup toasted pumpkin seeds
• 1/3 cup sliced olives (optional)

Lemon Dijon Dressing

• 1/4 cup olive oil
• 1 tbsp dijon mustard
• Juice from 1/2 lemon
• 1 tsp lemon zest
• 2 cloves garlic, crushed
• 1/2 tsp salt
• 1/4 tsp black pepper

Preparation​

• Add the oil to a pot over low-medium heat. Add in the uncooked orzo, and stir continuously until the pasta is lightly golden brown, about 2-3 minutes.
• Pour in the water, cover the pot and bring to a boil. Reduce the heat to low and let simmer for about bout 15-18 minutes. Once done, drain out any excess liquid.
• While that cooks, combine the dressing ingredients together in a bowl and mix well.
• Add the kale to a large mixing bowl and pour the dressing over it. Massage the dressing into the kale- I like to use my hands or tongs to incorporate the dressing well- it will help soften the kale making it easier to chew and digest.
• Once the orzo is ready, add it to the kale along with the cannellini beans, grated cheese, olives and toasted pumpkin seeds. Toss together to combine and enjoy!
• Leftovers will stay fresh in the fridge for 3-4 days.

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