Description
1 cup orzo pasta
2 cups baby bok choy, chopped
1/2 cup dried cranberries
1/4 cup sliced almonds, toasted
1/4 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced
For the Dressing
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Cook orzo according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
In a large bowl, combine cooked orzo, chopped bok choy, dried cranberries, toasted almonds, feta cheese, and red onion.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or chill for 15 minutes to let the flavors meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
