Ingredients

The following ingredients have 2 Servings
  • 1 c. uncooked orzo
  • 2 tsp. olive oil
  • 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
  • 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

Instruction

  • 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.