Orzo and Spinach Salad with Lemon-Cranberry Vinaigrette

Boil orzo in salted water (I use sea salt), until just done, according to the directions on the package. 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 serving 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 cooled orzo with spinach mixture. Pour vinaigrette over everything and mix. Cover and chill a few hours or up to overnight. (this helps blend the flavors)

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

*NOTE:
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.