Back to recipes

Cranberry Spinach Salad

8 ounces of orzo pasta (2 Cups)
1 pkg baby spinach rinsed and dried
1 cup goat cheese, crumbled
½ cup dried, sweetened cranberries or cherries, chopped
½ teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/3 cup olive oil
Salt and pepper
½ cup toasted pecans

Mix together in a covered jar; lemon zest, lemon juice, and olive oil.
Shake and set aside.
Bring a pot of water to a boil. Add salt and pasta. Cook, uncovered,
at a slow boil until done. 7-10 minutes.
In a serving container mix together, spinach, cheese, fruit and dressing.
Drain the pasta in a sieve and shake to remove excess water.
Add to spinach mixture and toss together. Add the toasted pecans
just before serving.
Serves 8