A delicious summer salad the kids can make using ingredients from your garden! This kale, orzo, and feta summer side salad will be a family favorite this summer.
Here’s how to make it!
You all know that my kids and I LOVE to garden, we are also in the kitchen cooking all the time,
and
I’m a steakhouse kinda mom.
SO, I decided to create an original recipe inspired by Rosen Shingle Creek dining options A Land Remembered – Steakhouse to be entered into the contest AND I used what we had in the garden: fresh Kale and cherry tomatoes. It is my original recipe to the best of my knowledge!
(I sent the little guy to get all the veggies, since he likes to take all the “balls” off the tomato plants no matter what color they are. Back inside he helped wash everything in the sink and also insisted upon “cooking” too! He added the vegetables, stirred, and mixed it all up! We call it Garden to Table)
This Kale, Orzo & Feta Summer Salad would make a great side dish to a grilled chicken breast!
Kale, Orzo & Feta Summer Salad Recipe
Ingredients:
- 1/2 cup of thin sliced Kale
- 1 tablespoon olive oil
- 1/4 teaspoon of salt
- 1/4 cup of crumbled feta
- 1 cup of cooked orzo
- 1/2 cup of cherry tomatoes
- sprig of fresh basil finely chopped
- dash of crushed red pepper
- juice from 1/2 fresh lemon
Directions:
1. Mix together thin sliced Kale, olive oil and salt in a medium size bowl, let stand for 30 minutes.
2. Add the remaining ingredients and mix.
3. Salt and pepper to taste
4. Refrigerate 2-3 hours before serving for best flavors.
For more healthy summer-time recipes:
Healthier Potato Salad
Steak & Potato Breakfast Fajita
Sweet Potato Brownie Cookie
