Description
For the Salad:
1 cup orzo pasta
1 cup baby spinach, chopped
½ cup bok choy, thinly sliced
¼ cup dried cranberries
¼ cup ricotta cheese
¼ cup slivered almonds (optional, for crunch)
For the Lemon Vinaigrette:
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey or maple syrup
½ tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
Directions:
Cook the Orzo:
Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and rinse under cold water to prevent sticking.
Prepare the Dressing:
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until emulsified.
Assemble the Salad:
In a large bowl, combine the cooked orzo, chopped spinach, bok choy, cranberries, and slivered almonds. Drizzle with the lemon vinaigrette and toss to coat
evenly.
Add the Ricotta:
Gently dollop ricotta cheese on top of the salad, stirring lightly to distribute.
Serve & Enjoy:
Serve immediately for a warm salad or refrigerate for 15-20 minutes for a chilled version. Enjoy as a light main course or a refreshing side!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 210 per serving Servings: 4
