Spinach Orzo Salad With Cranberries And Goat Cheese Recipe

Cooking Directions

• STEP 1.Cook the orzo pasta according to package instructions until al dente. Drain and set aside to cool.
• STEP 2.In a large bowl, combine the cooked orzo, baby spinach, dried cranberries, and crumbled goat cheese.
• STEP 3.In a separate small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette dressing.
• STEP 4.Pour the dressing over the salad and toss to coat all the ingredients evenly.
• STEP 5.Serve the salad chilled or at room temperature.
• STEP 6.Optional: garnish with additional crumbled goat cheese and dried cranberries.

Cooking Tips

• You can add toasted pine nuts or chopped walnuts for extra crunch and flavor.
• If you prefer a creamier dressing, you can add a dollop of Greek yogurt to the vinaigrette.

Storage and Serving

• Spinach Orzo Salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the salad a good toss to redistribute the dressing and flavors.
• Serve the salad as a side dish or add grilled chicken or shrimp to make it a complete meal.