Living With Sjögren’s

Ingredients:

Salad

• 8 oz baby broccoli, tough ends removed
• extra virgin olive oil
• Salt
• 1 1/2 cup orzo pasta
• 1 shallot, minced
• 1 cup minced scallions
• 1 cup packed fresh chopped parsley
• 15-20 fresh basil leaves, torn
• 2 cups baby arugula
• 8 oz. strawberries, sliced
• 3/4 lb feta cheese, cut into cubes or small chunks

Lemon Vinaigrette  

• 1/2 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
• 1 tsp honey
• 1 1/2 tsp salt
• 1 tsp pepper

Instructions:

1. Heat oven to 400 degrees F. Slice baby broccoli in half length-wise, or cut into even sized pieces. Place on a baking sheet and toss with olive oil and a sprinkle of salt. Roast in heated oven for 15 minutes. Remove from oven and set aside. (optional step, you can use raw broccoli, if you like)
2. While broccoli is roasting, cook the pasta. Fill a large pot with water; add salt and olive oil. Bring to a boil and add orzo. Cook to al dente (9-11 minutes). Drain. Transfer the hot pasta to a mixing bowl.
3.  Quickly make the lemon vinaigrette. Place all vinaigrette ingredients in a small bowl, whisk vigorously to combine.
4. Pour the vinaigrette on top of the hot pasta. Add the shallots, scallions, parsley, basil. Toss to combine. Set aside to cool (if you have time, leave it for 1 hour to allow the flavors to blend).
5. Once the pasta has cooled, add in the arugula, roasted baby broccoli and strawberries. Toss gently to combine. Finally top with feta cheese chunks. Again, toss very gently; the cheese can mostly remain on top. Enjoy!