By Aggieskitchen
A delicious and healthy Spinach and Orzo Salad with Cranberries and Almonds recipe.
Spinach and Orzo Salad with Cranberries and Almonds
Ingredients:
- 1 cup whole wheat orzo, uncooked
- 3/4 cup toasted sliced almonds
- about 3/4 of a 6 oz bag of baby spinach, thinly sliced
- 3/4 cup dried cranberries
- 4 oz gorgonzola, crumbled
- 2 tablespoons toasted sesame seeds (I toast in a nonstick skillet over med heat for about 5 minutes)
- 1 tablespoon poppy seeds
- 1-2 tablespoons sugar
- 2 teaspoons minced onion
- 1/4 teaspoon paprika
- 1/2 cup cider vinegar
- 1/3 - 1/2 cup oil (I used grapeseed oil, but canola or light olive oil will work)
- salt and pepper to taste
Directions:
- Cook orzo according to instructions on package, set aside to cool.
- In bowl, whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegar, oil and pinches of salt and pepper.
- In a large salad bowl combine orzo, almonds, spinach and cranberries. Gently toss ingredients with 1/3-1/2 amount of dressing, add more or less to your liking. I don't like my salad overdressed. Add gorgonzola and gently toss again. Serve immediately at room temperature or slightly chilled.
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