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Orzo and Spinach Salad w/ Lemon-Cranberry Vinaigrette

Source of Recipe

original recipe from What Can I Bring Cookbook by Anne Byrn


Recipe Introduction

I made this for a family gathering and thought it was really good, but thought it needed to be tweaked just a bit. I thought it needed more lemon, craisins, feta, pecans and spinach. So I made it again (with some changes) to take to a potluck dinner and it was outstanding! I can't say enough about how well the flavors come together in this salad--the slight tang from the lemon, the sweetness from the craisins and pecans, the saltiness from the feta. So good!! And I highly recommend making the sugared pecans rather than just the toasted pecans. They really make it special.

List of Ingredients

8 oz. orzo pasta
salt to taste -- I used sea salt
6 oz. baby spinach -- approximately, can
also use regular spinach but remove any
tough stems
5 oz. feta cheese -- crumbled, approximately
3/4 cup or so craisins
1 cup chopped sugared pecans (see note at
bottom) or toasted pecans -- approximately

Vinaigrette:
1 teaspoon lemon zest -- approximately
3 Tablespoons fresh lemon juice -- approximately
1/3 cup olive oil
salt and freshly ground pepper -- I used sea salt


Recipe

Boil orzo and salt for about 7-8 minutes, until just done. Drain in a fine sieve and shake off excess water. Set aside to cool. (While the orzo is cooling I put it in a flat container and pour a little of the vinaigrette on it to keep it from sticking.)

Meanwhile, mix spinach, feta, and craisins in large bowl. Set aside.

For vinaigrette, mix lemon zest and lemon juice and gradually whisk in olive oil, a little at a time, until it thickens slightly. Season with salt and pepper.

Mix orzo with spinach mixture. Pour vinaigrette over everything and mix. Cover and chill several hours or up to overnight.

Just before serving add pecans and stir. Taste to see if it needs more lemon juice, salt, or anything else.

Serving Ideas :
Sugared Pecans

Pour about 5 to 6 Tablespoons of sugar in the bottom of a skillet. Turn stove to low or medium/low. Scatter about a cup of pecan halves over the sugar. Stir occasionally as the sugar melts. Remove them from the skillet to cool once they are coated with sugar and toasted.

NOTES :
The original recipe called for only 5 oz. baby spinach, 1/2 cup craisins, 4 oz. feta, and 1/2 tsp. lemon zest and 2 Tbs. lemon juice. She also calls for either toasted pecans or Sweet and Spicy Pecans but I've never made those. That recipe calls for cinnamon and cayenne and I wouldn't want those flavors in this salad.