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Orzo Arugula Salad {With Lemon Basil Vinaigrette}
Ingredients
  • subheading: FOR THE ORZO:
  • 1 c. uncooked orzo
  • 2 tsp. olive oil
  • subheading: 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
  • ¼ c. dried cranberries
  • ¼ c. sliced almonds or pine nuts - toasted
  • ¼ tsp. coarse kosher sea salt
  • ¼ tsp. freshly ground black pepper
  • 2 balls burrata or ⅓ c. ricotta cheese
  • subheading: FOR THE DRESSING:
  • ¼ c. fresh lemon juice + 1 tsp. lemon zest
  • ¼ c. olive oil
  • ½ tsp. dijon mustard
  • 1 clove garlic
  •  
  • half a small shallot
  • 1 tsp. sugar
  • 8 basil leaves
  • ¼ tsp. coarse kosher sea salt
  • pinch ground black pepper
Steps
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