Orzo Salad With Cranberries & Pecans
photo by CaliforniaJan
- Ready In:
- 20mins
- Ingredients:
- 14
- Yields:
-
4-6 1/2-cup servings
- Serves:
- 4-6
ingredients
- 8 ounces orzo pasta (1/2 box)
- 3⁄4 cup dried sweetened cranberries
- 2 medium carrots, fine dice
- 1 small cucumber, peeled, seeded and diced
- 1 tablespoon extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon raw honey
- 1⁄4 teaspoon dried thyme (optional)
- sea salt, to taste
- fresh ground black pepper, to taste
- 1⁄3 cup scallion, thinly sliced (about 2-3 scallions)
- 1⁄4 cup pecans, toasted and coarsely chopped
-
Garnish
- finely chopped fresh basil leaves or 3 -5 cucumbers, slices
directions
- In a small pan, bring water to boil.
- Stir in orzo and cook until just tender, then drain.
- Combine the warm orzo, cranberries, carrots and cucumber in a medium bowl.
- In a small bowl, combine the vinegar, oil, mustard and honey (and optional thyme if using).
- Pour over orzo mixture and stir to coat.
- Add salt and pepper to taste.
- Cover and refrigerate until ready to serve.
- Stir in scallions and pecans just before serving.
- Garnish with basil or extra cucumber slices.
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Reviews
-
Made this recipe pretty much as indicated, but I did use very rounded measures of both the cranberries & the toasted pecans (& also included the thyme), with the finished salad being enough for 4 of us! A great tasting, very nicely presented salad for the holidays! [Tagged, made & reviewed in Please Review My Recipe tag]
RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida