1/2 Photos of Orzo Salad With Cranberries & Pecans
From the Equal Exchange website, contributed by Brian Albert, Director of Finance for Equal Exchange, this salad is full of healthy goodness and a variety of textures and flavors. I haven't tried this yet, posted for safe keeping. I think this might be good with a raspberry vinegar as an option. NOTE: recipe states 1/2 box of orzo -- I'm assuming a 1-pound box, so 8 ounces would be half. Serving size is estimated.
My Private Note
Units: US | Metric
- 8 ounces orzo pasta (1/2 box)
- 3/4 cup dried sweetened cranberries
- 2 medium carrots, fine dice
- 1 small cucumber, peeled, seeded and diced
- 1 tablespoon extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon raw honey
- 1/4 teaspoon dried thyme (optional)
- sea salt, to taste
- fresh ground black pepper, to taste
- 1/3 cup scallion, thinly sliced (about 2-3 scallions)
- 1/4 cup pecans, toasted and coarsely chopped
- 1In a small pan, bring water to boil.
- 2Stir in orzo and cook until just tender, then drain.
- 3Combine the warm orzo, cranberries, carrots and cucumber in a medium bowl.
- 4In a small bowl, combine the vinegar, oil, mustard and honey (and optional thyme if using).
- 5Pour over orzo mixture and stir to coat.
- 6Add salt and pepper to taste.
- 7Cover and refrigerate until ready to serve.
- 8Stir in scallions and pecans just before serving.
- 9Garnish with basil or extra cucumber slices.
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Nutritional Facts for Orzo Salad With Cranberries & Pecans
Serving Size: 1 (145 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 439.4
- Calories from Fat 108
- Total Fat 12.1 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 733.6 mg
- Total Carbohydrate 74.5 g
- Dietary Fiber 7.1 g
- Sugars 22.8 g
- Protein 11.7 g