Orzo Arugula Salad Recipe
This zesty, peppery orzo arugula salad is topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette.
Servings: 2 large salads or 4 side salads
Calories: 1180kcal
Ingredients
For the orzo:
- 1 c. uncooked orzo
- 2 tsp. olive oil
For the salad:
- 5 oz. baby arugula or baby arugula blend washed and dried
- 3 tbsp. chopped sun-dried red bell peppers in oil chopped
- 1/4 c. dried cranberries
- 1/4 c. sliced almonds or pine nuts toasted
- 1/4 tsp. coarse kosher sea salt
- 1/4 tsp. freshly ground black pepper
- 2 balls burrata or 1/3 c. ricotta cheese
For the dressing:
- 1/4 c. fresh lemon juice + 1 tsp. lemon zest
- 1/4 c. olive oil
- 1/2 tsp. dijon mustard
- 1 clove garlic
- half a small shallot
- 1 tsp. sugar
- 8 basil leaves
- 1/4 tsp. coarse kosher sea salt
- pinch ground black pepper
Instructions
- Set a large saucepan with water over high heat, bring to a boil. Cook orzo according to the package's instructions. Drain, rinse with cold water, then drizzle with olive oil. Set aside.
- In a large mixing bowl combine arugula, bell peppers, cranberries, nuts, salt, and pepper.
- In a food processor or blender, combine all ingredients for the dressing, pulse until emulsified.
- Add cool orzo to greens. Toss with dressing and plate on a large platter or on individual salad plates. Serve with burrata.
Notes
These are the bell peppers I used: https://www.delallo.com/shop/delallo-sweet-tangy-sun-dried-peppers
Nutrition
Calories: 1180kcal | Carbohydrates: 132g | Protein: 31g | Fat: 64g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 579mg | Potassium: 1144mg | Fiber: 12g | Sugar: 28g | Vitamin A: 2306IU | Vitamin C: 45mg | Calcium: 429mg | Iron: 5mg