ORZO SALAD WITH CRANBERRIES & PECANS

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Orzo Salad With Cranberries & Pecans image

From the Equal Exchange website, contributed by Brian Albert, Director of Finance for Equal Exchange, this salad is full of healthy goodness and a variety of textures and flavors. I haven't tried this yet, posted for safe keeping. 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.

Provided by kitty.rock

Categories     Berries

Time 20m

Yield 4-6 1/2-cup servings, 4-6 serving(s)

Number Of Ingredients 14

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

Steps:

  • In a small pan, bring water to boil.
  • Stir in orzo and cook until just tender, then drain.
  • Combine the warm orzo, cranberries, carrots and cucumber in a medium bowl.
  • In a small bowl, combine the vinegar, oil, mustard and honey (and optional thyme if using).
  • Pour over orzo mixture and stir to coat.
  • Add salt and pepper to taste.
  • Cover and refrigerate until ready to serve.
  • Stir in scallions and pecans just before serving.
  • Garnish with basil or extra cucumber slices.

Nutrition Facts : Calories 439.5, Fat 12.1, SaturatedFat 1.3, Sodium 733.6, Carbohydrate 74.6, Fiber 7.1, Sugar 22.8, Protein 11.7

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