Orzo and Spinach Salad
Liz Zerby made this delicious salad for the Chitty's lake party in September 2012.
INGREDIENTS
- 8 oz orzo pasta
- salt
- 5 oz baby spinach, rinsed and drained
- 1 cup (4 oz) crumbled feta cheese
- ½ cup dried sweetened cranberries or cherries, chopped
- 1½ tsp grated lemon zest (1 lemon)
- 2 Tbsp fresh lemon juice (1 lemon)
- ⅓ cup olive oil
- freshly ground black pepper
- ½ cup chopped toasted pecans
INSTRUCTIONS
Cook orzo, with salt, according to package directions until just done, 7 - 8 minutes.
Place spinach, feta cheese, and cranberries or cherries in large mixing bowl and stir to combine. Set aside.
Place lemon zest and juice in small mixing bowl 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.
Drain orzo well and transfer to bowl with spinach mixture. Toss. Pour lemon dressing over the orzo mixture and toss again to coat well. Transfer to serving bowl and garnish with chopped pecans right before serving.