I made this salad for my family over vacation and it was a hit. The almonds give it a little crunch, cranberries a little sweetness, and the lemon dressing keeps it fresh. Quick, simple, delish.
I like to cook my orzo in chicken broth to give it some depth, but that is optional. You can certainly use water or veggie broth if you are keeping it vegetarian.
It has been awhile since I provided some tune suggestions. Overdue! Below are my personal songs of the summer. I have listened to each of them an obnoxious amount of times. I just got a new car that lets me plug in my iphone. Life changer.
Make Me Crazy, Brett Dennen and Femi Kuti – No surprise I like this one, it has a great reggae feel to it.
Addicted, Morgan Page and Greg Laswell – I’m addicted to this song. On repeat.
Pressing on a Bruise, Brad Paisley and Matt Kearny – I am on a major country kick this summer. Can’t get enough of it!
Springsteen, Eric Church – My dad introduced me to this song. That was a new experience! I was proud of him. Side note for the ladies…. Notice Eric in the hat and sunglasses at towards the end. That alone makes this worth watching. Smokin. I’m a sucker for a guy in a ball cap.
Don’t Ya, Brett Eldredge – He’s not hard on the eyes either…
Cold Chicago, Humming House - I hate thinking about Chicago being cold, but this song is so fun. It is hard to not tap your toe to this one.
Lemon Orzo Salad
Lindsay at Perfecting the Pairing
· 2 cups orzo
· 32 oz reduced sodium chicken broth, optional
· 2/3 cup slivered almonds, toasted
· ¾ cup dried cranberries
· ¼ cup chopped chives
· 1 cup crumbled feta
· 3 cups fresh spinach
· 1/3 cup olive oil
· Zest of two lemons
· 1/3 cup lemon juice
· 2 garlic cloves, chopped
· 1 Tb honey
· ½ tsp salt
· ½ tsp pepper
Cook the orzo according to package directions in the chicken broth. If you don’t want to use chicken broth you can use water. The broth gives the orzo nice flavor. When the orzo is cooked, drain it and place in a large bowl. Allow to cool slightly. Stir in the toasted almonds, dried cranberries, chives, feta, and spinach.
In a small bowl whisk the olive oil, zest, lemon juice, garlic, honey, salt, and pepper. Pour the dressing over the salad and mix carefully. Taste for seasoning and adjust with salt and pepper.