Orzo and Spinach Salad

A neighbor brought this to a lake party picnic – delicious! – Terry

Ingredients

• 8 oz orzo pasta
• 5 oz baby spinach, rinsed and drained
• 1 cup (4 oz) feta cheese, crumbled
• ½ cup dried sweetened cranberries or cherries, chopped
• 1½ teaspoons lemon zest (1 lemon)
• 2 tablespoons fresh lemon juice (1 lemon)
• ⅓ cup olive oil
• freshly ground black pepper
• ½ cup pecans, toasted and chopped

Instructions

1. Cook orzo, with salt, according to package directions until just done, 7 – 8 minutes.
2. Place spinach, feta cheese, and cranberries or cherries in large mixing bowl and stir to combine. Set aside.
3. In a small bowl, place lemon zest and juice and gradually whisk in olive oil, a little at a time, until the lemon dressing thickens slightly. Season the dressing with salt and pepper to taste.
4. Drain orzo well and transfer to bowl with spinach mixture. Toss.
5. Pour lemon dressing over the orzo mixture and toss again to coat well.
6. Transfer to serving bowl and garnish with pecans right before serving.