Description
For the Salad:
1 cup orzo pasta
2 cups baby spinach, chopped
1/2 cup dried cranberries
1/3 cup crumbled feta cheese
1/4 cup toasted walnuts, chopped
1/4 cup red onion, thinly sliced
For the Honey-Lemon Vinaigrette:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
1 garlic clove, minced
Salt and black pepper to taste
Directions:
Cook orzo according to package instructions, then drain and rinse under cold water to cool.
In a large bowl, combine orzo, spinach, dried cranberries, feta cheese, walnuts, and red onion.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper.
Pour the vinaigrette over the salad and toss to combine.
Let sit for 10 minutes to allow flavors to meld.
Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
