Description
A refreshing and colorful salad featuring tender orzo pasta, fresh spinach, sweet dried cranberries, and crunchy almonds, tossed in a tangy vinaigrette.
Ingredients
Scale
- 1 cup orzo pasta
- 3 cups fresh baby spinach
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 1/4 cup crumbled feta cheese (optional)
- For the dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the orzo according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, combine the cooked orzo, fresh spinach, dried cranberries, toasted almonds, and feta cheese if using.
- In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until emulsified.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 285
- Sugar: 12g
- Fat: 13g
- Carbohydrates: 35g
- Protein: 7g