Feta Orzo Salad with Cranberry-Lime Vinaigrette

Ingredients:

Vinaigrette:

2 ½ tsp Olive Lucy Cranberry Pear White Balsamic
1/3 cup Olive Lucy Persian Lime Olive Oil
1 tsp Dijon Mustard

Salad:

8 oz Orzo, cooked according to package directions
¼ cup fresh Parsley, minced
2 oz toasted pine nuts
¼ cup dried cranberries, finely chopped
2 oz feta cheese

Directions:

Rinse orzo with cold water and dry with paper towel, to remove excess water. Toss with pine nuts, cranberries and parsley. In a jar with tight fitting lid, combine oil, balsamic vinegar and mustard and shake well. Pour dressing over orzo and lightly toss with feta cheese. Refrigerate for 1 hour before serving.

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Feta Orzo Salad with Cranberry-Lime Vinaigrette

Ingredients:

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