The Pioneer Woman Tasty Kitchen
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Orzo and Spinach Salad with Lemon-Cranberry Vinaigrette

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Level: Easy

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Description

This is a cross between a pasta salad and a spinach salad. I can’t say enough about how well the flavors in this salad come together–the slight tang from the lemon, the sweetness from the craisins and pecans, the saltiness from the feta. It’s so unbelievably delicious! The sugared pecans really put it over the top. I wish I had a picture to post because it’s also really beautiful and impressive looking.

Ingredients

  • 8 ounces, weight Orzo Pasta
  • 6 ounces, weight Or So Baby Spinach -- Approximately, Can Also Use Regular Spinach But Remove Any Tough Stems
  • 5 ounces, weight Or So Feta Cheese -- Crumbled
  • ¾ cups Or So Craisins
  • 1 cup Chopped Sugared Pecans (*see Note At Bottom) -- Approximately
  • Vinaigrette
  • 1 teaspoon Or So Lemon Zest
  • 3 Tablespoons Or So FRESH Lemon Juice
  • ⅓ cups Olive Oil
  • Sea Salt OR Kosher Salt AND Freshly Ground Pepper, To Taste

Preparation

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.

4 Comments

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chocolategirl on 8.22.2009

Super yummy! I added 1 clove of minced garlic to the dressing. This will definitely be added to my favorite salad file.

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debrad on 8.10.2009

Very yummy! I didn’t have enough pecans and successfully substituted hazelnuts. The leftovers made a great lunch for day 2. I’ll definitely make this salad again.

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jillybeansfood on 7.25.2009

Delicious! I’ve made this twice in the last 2 days and each time it was gobbled up. I added about a teaspoon of sugar to the dressing to cut some of the tartness of the lemon.

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Trish in MO on 7.22.2009

Orzo is SO underrated! Stashed in my recipe box! Wow, this site now has me buckling down on my recipe planning for the week to come! Can’t wait to sugar pecans either; I’ve never done that!

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