By Aggieskitchen
This salad has been in my repertoire for a couple of years now and my mom requests I make it pretty much every time we have a get together and I offer to bring a dish. It’s absolutely delicious and has so much going on in terms of texture and flavor. The spinach, almonds and whole wheat orzo offers a nice nutritional punch while the cranberries and crumbled gorgonzola takes it over the top with flavor. I find myself having a hard time resisting a second and third serving of this salad when I make it. Not only is this salad great to bring to pot lucks or get togethers, it makes a wonderful light dish to have for lunch or pair up with grilled chicken for dinner. Try it and let me know what you think!
Read More Recipe: Antipasto Salad
Spinach and Orzo Salad with Cranberries and Almonds
Ingredients
- 1 cup whole wheat orzo, uncooked
- 3/4 cup toasted sliced almonds
- about 3/4 of a 6 oz bag of baby spinach, thinly sliced
- 3/4 cup dried cranberries
- 4 oz gorgonzola, crumbled
- For the dressing:
- 2 tablespoons toasted sesame seeds (I toast in a nonstick skillet over med heat for about 5 minutes)
- 1 tablespoon poppy seeds
- 1-2 tablespoons sugar
- 2 teaspoons minced onion
- 1/4 teaspoon paprika
- 1/2 cup cider vinegar
- 1/3 1/2 cup light flavored oil
- salt and pepper to taste
Directions
- Cook orzo according to instructions on package, set aside to cool completely.
- To prepare dressing, whisk together in a small bowl (or shake in a jar) sesame seeds, poppy seeds, sugar, onion, paprika, vinegar, oil and pinches of salt and pepper.
- In a large salad bowl combine orzo, almonds, spinach and cranberries. Gently toss ingredients with 1/3-1/2 amount of dressing, add more or less to your liking. (I don’t like my salad overdressed.)
- Add crumbled gorgonzola and gently toss again.
- Serve immediately at room temperature or slightly chilled.
