My daughter-in-law's sister brought a salad to a family function, and I immediately fell in love with it. When I got home, I created my own version of what is now the cranberry orzo spinach salad. With its citrusy vinaigrette, briny capers, salty feta and sweet-tart dried cranberries, it's the perfect combination of flavors. —Jennifer Nystrom, Pooler, Georgia
Cranberry Orzo Spinach Salad
Cranberry Orzo Spinach Salad
Prep Time
25 min
Yield
8 servings
Ingredients
- 3 tablespoons canola oil
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 2 teaspoons grated lemon zest
- 1/4 cup lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup dried cranberries
- 3 green onions, thinly sliced
- 3 tablespoons capers
- 1 cup uncooked orzo pasta
- 5 ounces fresh baby spinach (about 6 cups)
- 1 cup crumbled feta cheese
Directions
- In a small bowl, whisk first 7 ingredients. Stir in cranberries, onions and capers. Cover and refrigerate. Meanwhile, cook orzo according to package directions.
- Drain orzo and rinse in cold water. In a large bowl, toss spinach, feta and orzo. Add dressing mixture; toss to coat.
Nutrition Facts
1 cup: 288 calories, 13g fat (3g saturated fat), 8mg cholesterol, 302mg sodium, 37g carbohydrate (16g sugars, 3g fiber), 6g protein.
Loading Popular in the Community
Loading Reviews
