SpectrumGirl

Ingredients:

• 16 oz orzo pasta
• 1/4 cup extra-virgin olive oil, divided
• 1/2 cup freshly squeezed lemon juice (about 4 lemons)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled (optional for a vegan version)
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1 6oz tub of pre-washed baby spinach, chopped
• 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
• Slivered almonds and dried cranberries (optional)

Instructions:

1. Cook the Orzo:
   • Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Drizzle with 1 tablespoon of olive oil to prevent sticking, and set aside.
2. Prepare the Dressing:
   • In a small bowl, whisk together the lemon juice, Dijon mustard, honey, sea salt, and black pepper. Slowly drizzle in the remaining olive oil while whisking to create a smooth emulsion.
3. Assemble the Salad:
   • In a large mixing bowl, combine the cooked orzo, red onion, and chopped spinach. Pour the dressing over the salad and toss to combine.
4. Add Fresh Herbs and Optional Ingredients:
   • Gently fold in the chopped basil, parsley, and crumbled feta (if using). If you like a little kick, sprinkle in the crushed red pepper flakes. The almonds and cranberries add a little crunch and sweetness.
5. Chill and Serve:
   • Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a quick toss and adjust the seasoning if needed.
6. Enjoy:
   • Serve the orzo salad chilled, either as a side dish or a light main course.

Notes:

Freshly squeezed lemon juice makes this salad.