1/2 Tbs light olive oil
8 oz. orzo pasta
4 c fresh baby spinach, roughly chopped
1/2 c sliced almonds
1/2 c craisins or dried cranberries
2-4 oz. goat cheese, crumbled
Optional: 2 c cooked chicken, chopped bite-size
Dressing:
1/4 c olive oil
3 Tbs white balsamic vinegar (or champagne vinegar)
1 Tbs honey
1/2 tsp kosher salt
1/4 tsp pepper
Toast the orzo in the 1/2 Tbs. of olive oil over medium heat, about 5 minutes, until golden brown. Add 4 cups water and bring to a boil. Reduce to simmer, cover with a lid. Cook 7-8 minutes. Drain liquid and fluff with a fork.
Place the spinach in a large salad bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken (if desired). In a small bowl or jar with well-fitting lid, combine the dressing ingredients, shaking vigorously and pour over the salad, tossing well to coat. Top with goat cheese and toss lightly. Serve immediately or store in refrigerator for up to 2 days.
From Barefeet in the Kitchen
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