April 23rd, 2024
Recipes
Orzo and Dandelion Salad
Valentina P
- Difficulty
•
- Time 20"
A summery orzo pasta salad with bitter dandelion greens, pine nuts, feta, and lemon. So good, so good for you.
How To MakeDiet Type: Plant-based
Shopping List
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For the Pasta
- 8 ounces orzo (or cassava orzo)
- 1/2 bunch dandelion greens (about 3 handfuls)
- 1/2 cup pine nuts (or pistachios or sunflower seeds)
- 1/2 heaping cup feta cheese (dairy or non-dairy)
- 1 shallot, finely diced (about 6 tablespoons) For the Dressing
- 5 tablespoons olive oil
- 3 tablespoons white balsamic vinegar
- 2 tablespoons lemon
- 2 teaspoons dijon mustard
- salt and pepper, to taste
Instructions
- Step 1: Boil the orzo until al dente, according to package directions. Drain and rinse in cold water. Toss the cooked orzo with a little olive oil to prevent sticking.
- Step 2: Meanwhile, wash and dry the dandelion greens. Chop into bite-sized pieces.
- Step 3: Toast the pine nuts in a dry pan over medium heat until golden, about 2 minutes. Shake the pan often to avoid burning.
- Step 4: Combine the orzo, dandelion greens, pine nuts, feta, and shallot in a mixing bowl. Stir together the dressing ingredients and pour it into the pasta. Stir everything together.
- Serve: Enjoy chilled or at room temperature.
Recipe Notes
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What you should eat next
Orzo and Dandelion Salad
PT20M 8 ounces orzo (or cassava orzo) 1/2 bunch dandelion greens (about 3 handfuls) 1/2 cup pine nuts (or pistachios or sunflower seeds) 1/2 heaping cup feta cheese (dairy or non-dairy) 1 shallot, finely diced (about 6 tablespoons) 5 tablespoons olive oil 3 tablespoons white balsamic vinegar 2 tablespoons lemon 2 teaspoons dijon mustard salt and pepper, to taste Gluten Free Vegan 4 Servings
Ingredients:
