Dressing: In a small bowl, whisk together lemon juice, red wine vinegar, Dijon mustard and remaining olive oil. Set aside.

Kale: In a large skillet, cook kale in 2 tablespoons hot oil over medium heat 5 minutes or until slightly wilted. Remove from heat; let cool and set aside.

Salad: In a large bowl, combine orzo, cucumber, onion and bell pepper, mixing well. Add lemon juice mixture, pine nuts, basil and feta, if desired, mixing well. Cover and chill at least 1 hour.

Optional additions from other recipes: zucchini julliened Slivered almonds sliced olives capers diced tomatoes shredded roasted chicken Crumbled feta grated parmesan cheese