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Orzo Salad Recipe

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This recipe for Orzo Salad, by , is from The Kimball Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jonette Kimball


1/2 lb. orzo pasta
1 head cauliflower
1 TB honey
2 TB Dijon mustard
1 1/2 oz. Feta cheese
1 bunch kale
3 TB golden raisins
1 TB white wine vinegar

Preheat oven to 450. Heat a large pot of salted water to boiling on high.

Cut cauliflower into small florets. Remove and discard the stems of the kale; roughly chop the leaves.

In a bowl, combine the mustard, vinegar, and honey. Whisk in 2 TB of olive oil until thoroughly combined. Season with salt and pepper.

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until tender when pierced with a fork. Remove from the oven.

While the cauliflower roasts. add the pasta to the pot of boiling water and cook 4 minutes. Add the chopped kale and continue to cook, stirring occasionally, 3 to 4 minutes, or until the kale is softened and the pasta is al dente. Drain thoroughly and return to the pot. Drizzle with olive oil. Add the roasted cauliflower, raisins, cheese, and dressing; season with salt and pepper. Stir to combine.




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