MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Lemony Edamame, Baby Spinach, Dried Cranberries and Feta Orzo Salad
| Lemony Edamame, Baby Spinach, Dried Cranberries and Feta Orzo Salad | Print |
Recipe By: Alice Morrow
Lemony Edamame, Baby Spinach, Dried Cranberries and Feta Orzo Salad
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
- In a saucepan, bring salted water to boil and add ¼ c. lemon juice to the water.
- Cook the orzo in the boiling water. Follow directions on package.
- Drain and set aside.
- In a large bowl, combine the cooked edamame beans, spinach, tomatoes, cranberries, cheese and pine nuts. Set aside.
- In a smaller bowl, whisk together the soy sauce, lemon juice, vinegar and olive oil.
- Add the orzo to the bowl with the beans, etc. Mix well.
- Slowly add the dressing. Do not add all at once. Mix well after each addition of dressing.
- Season with salt and pepper. Add more dressing as needed.
- 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!
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