Orzo And Spinach Salad With Lemon-Cranberry Vinaigr

Name: Orzo And Spinach Salad With Lemon-Cranberry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Orzo Pasta; 6 ounces, weight Or So Baby Spinach -- Approximately, Can Also Use Regular Spinach But Remove Any Tough Stems; 5 ounces, weight Or So Feta Cheese -- Crumbled; 3/4 cups Or So Craisins; 1 cup Chopped Sugared Pecans (*see Note At Bottom) -- Approximately; Vinaigrette; 1 teaspoon Or So Lemon Zest; 3 Tablespoons Or So FRESH Lemon Juice; 1/3 cups Olive Oil; Sea Salt OR Kosher Salt AND Freshly Ground Pepper, To Taste

Servings: persons

1
Boil orzo in salted water (I use sea salt), until just done, according to the directions on the package. Drain in a fine sieve and shake off excess water. Set aside to cool. (While the orzo is cooling I put it in a flat container and pour a little of the vinaigrette on it to keep it from sticking.)
2
Meanwhile, mix spinach, feta, and craisins in large serving bowl. Set aside.
3
For vinaigrette, mix lemon zest and lemon juice and gradually whisk in olive oil, a little at a time, until it thickens slightly. Season with salt and pepper.
4
Mix cooled orzo with spinach mixture. Pour vinaigrette over everything and mix. Cover and chill a few hours or up to overnight. (this helps blend the flavors)
5
Just before serving add pecans and stir. Taste to see if it needs more lemon juice, salt, or anything else.
6
*NOTE:
7
Sugared Pecans
8
Pour about 5 to 6 Tablespoons of sugar in the bottom of a skillet. Turn stove to low or medium/low. Scatter about a cup of pecan halves over the sugar. Stir occasionally as the sugar melts. Remove them from the skillet to cool once they are coated with sugar and toasted.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces, weight Orzo Pasta, 6 ounces, weight Or So Baby Spinach -- Approximately, Can Also Use Regular Spinach But Remove Any Tough Stems, 5 ounces, weight Or So Feta Cheese -- Crumbled, 3/4 cups Or So Craisins, and more.

Yes, Orzo And Spinach Salad With Lemon-Cranberry Vinaigrette falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Orzo And Spinach Salad With Lemon-Cranberry Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions