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8 oz. or 1 bag uncooked orzo
1 bunch of super skinny asparagus
12 oz. or 1 large jar of artichokes
1 bag/box of arugula
1 cup toasted pine nuts
1 cup crumbled goat cheese
Dressing (if desired).
I LOVE Primal Kitchen Lemon Turmeric Vinaigrette & Marinade made with avocado oil.
If you want to make your own, try mixing fresh lemon juice with olive oil and salt and pepper.
Cook orzo pasta and let cool.
Cut asparagus into pieces and place on a sheet pan with artichokes and roast at 400 degrees until crispy. Take out and let cool.
In a medium bowl combine the orzo, asparagus, artichokes, arugula, pine nuts, and crumbled goat cheese.
Top with desired dressing and salt and pepper.
Chill until ready to use. Serve as desired.
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