Lemony Edamame, Baby Spinach, Dried Cranberries and Feta Orzo Salad

Lemony Edamame, Baby Spinach, Dried Cranberries and Feta Orzo Salad

Lemony Edamame, Baby Spinach, Dried Cranberries and Feta Orzo Salad
 
Lemony Edamame, Baby Spinach, Dried Cranberries and Feta Orzo Salad
Recipe By:

Ingredients
  • 2 c. orzo
  • 1 c. cooked edamame beans
  • 2-3 c. baby spinach, rough chopped
  • ½ pt. cherry tomatoes, halved or left whole
  • ½-1 c. dried cranberries (depends on how much you like in the dish)
  • 1 c. crumbled feta cheese
  • ½ c. roasted pine nuts, chopped
  • ½ c. soy sauce
  • ½ c. lemon juice
  • ½ c. red wine vinegar
  • ¼ c. good quality olive oil
  • Salt, black pepper

Instructions
  1. In a saucepan, bring salted water to boil and add ¼ c. lemon juice to the water.
  2. Cook the orzo in the boiling water. Follow directions on package.
  3. Drain and set aside.
  4. In a large bowl, combine the cooked edamame beans, spinach, tomatoes, cranberries, cheese and pine nuts. Set aside.
  5. In a smaller bowl, whisk together the soy sauce, lemon juice, vinegar and olive oil.
  6. Add the orzo to the bowl with the beans, etc. Mix well.
  7. Slowly add the dressing. Do not add all at once. Mix well after each addition of dressing.
  8. Season with salt and pepper. Add more dressing as needed.
  9. Cover and refrigerate.

Notes
*****Will keep for 1 week. You can change up added veggies and cheese. You can also add cut up roasted chicken. This also makes a great wrap. You can spread hummus on a tortilla and then add the salad. Great lunch idea!

 

Print Friendly, PDF & Email