Spinach Orzo Salad With Cranberries And Goat Cheese

This Spinach pasta dish is full of cranberries, creamy cheese, tender alimentary paste, and lots of recent spinach is tossed during a exceedingly|in a very} sour sweet dressing and so served right away or unbroken within the icebox for 2-3 days – creating this an amazing make-ahead meal for lunch or dinner.

So, consecutive time I created the dish, I went with dried cranberries and it absolutely was a win across the board. i prefer this dish as the maximum amount with dried cranberries as I do with recent cranberries – and that’s an enormous win, since recent cranberries aren’t out there over a couple of weeks a year.

Spinach Orzo Salad With Cranberries And Goat Cheese

(And unless you’re lucky enough to possess cranberries stashed within the fridge, you’ll be stuck waiting till the vacations to undertake this amazing dish.)

I took this dish to consecutive level by adding a generous portion of recent baby spinach and heat chicken. each the chicken and also the spinach created it a heartier meal for my family. And as so much as my guys ar involved, the meat elevates the salad from entremots to main dish standing.

Spinach Orzo Salad With Cranberries And Goat Cheese

INGREDIENTS:

  • 1/2 tablespoon light olive oil
  • 8 ounces orzo pasta
  • 4 cups fresh baby spinach, roughly chopped
  • 1/2 cup sliced almonds
  • 1/2 cup Craisins or dried cranberries
  • 2-4 ounces goat cheese, crumbled
  • Optional: 2 cups cooked chicken, chopped bite-size
  • Dressing Ingredients
  • 1/4 cup olive oil, divided
  • 3 tablespoons white balsamic or champagne vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS:

  1. Toast the orzo in 1/2 tablespoon oil over medium heat, about 5 minutes, until golden brown. Add 4 cups water, and bring to a boil. Reduce to simmer, cover with lid. 7-8 minutes. Drain any liquid, fluff with fork.
  2. Place the spinach in a large mixing bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken - if desired.
  3. In a small bowl or large measuring cup, combine the oil, vinegar, honey, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss well to coat.
  4. Top with goat cheese and toss lightly. Serve immediately or store in the refrigerator for up to 2 days.

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