Description
For the Salad:
1 cup orzo pasta
4 cups fresh arugula, washed and chopped
½ cup feta cheese, crumbled
½ cup dried cranberries
¼ cup toasted almonds, sliced
½ small red onion, thinly sliced
For the Dressing:
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
Salt and black pepper, to taste
Directions:
Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente (about 8 minutes). Drain and
rinse under cold water to cool.
Prepare the Salad: In a large bowl, combine the cooked orzo, arugula, feta cheese, cranberries, toasted almonds, and red onion.
Make the Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until smooth and well
combined.
Assemble and Toss: Pour the dressing over the salad and toss everything together until well coated.
Serve: Serve immediately or chill for 10-15 minutes for the flavors to meld together.
Prep Time: 10 minutes Cooking Time: 8 minutes Total Time: 18 minutes Kcal: 320 per serving Servings: 4 servings
