Orzo Salad With Cranberries & Pecans |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I think this might be good with a raspberry vinegar as an option. NOTE: recipe states 1/2 box of orzo - I'm assuming a 1-pound box, so 8 ounces would be half. Serving size is estimated. Ingredients:
8 ounces orzo pasta (1/2 box) |
3/4 cup dried sweetened cranberries |
2 medium carrots, fine dice |
1 small cucumber, peeled, seeded and diced |
1 tablespoon extra virgin olive oil |
3 tablespoons balsamic vinegar |
1 teaspoon dijon mustard |
1 teaspoon raw honey |
1/4 teaspoon dried thyme (optional) |
sea salt, to taste |
fresh ground black pepper, to taste |
1/3 cup scallion, thinly sliced (about 2-3 scallions) |
1/4 cup pecans, toasted and coarsely chopped |
finely chopped fresh basil leaves or 3 -5 cucumbers, slices |
Directions:
1. In a small pan, bring water to boil.
2. Stir in orzo and cook until just tender, then drain.
3. Combine the warm orzo, cranberries, carrots and cucumber in a medium bowl.
4. In a small bowl, combine the vinegar, oil, mustard and honey (and optional thyme if using).
5. Pour over orzo mixture and stir to coat.
6. Add salt and pepper to taste.
7. Cover and refrigerate until ready to serve.
8. Stir in scallions and pecans just before serving.
9. Garnish with basil or extra cucumber slices.
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