Cranberry Orzo Salad Recipes

ORZO SALAD WITH CRANBERRIES & PECANS

Orzo Salad With Cranberries & Pecans image

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.

Provided by kitty.rock

Categories Berries

Time 20m

Yield 4-6 1/2-cup servings, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

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
finely chopped fresh basil leaves or 3 -5 cucumbers, slices

Steps:

In a small pan, bring water to boil.
Stir in orzo and cook until just tender, then drain.
Combine the warm orzo, cranberries, carrots and cucumber in a medium bowl.
In a small bowl, combine the vinegar, oil, mustard and honey (and optional thyme if using).
Pour over orzo mixture and stir to coat.
Add salt and pepper to taste.
Cover and refrigerate until ready to serve.
Stir in scallions and pecans just before serving.
Garnish with basil or extra cucumber slices.

Nutrition Facts : Calories 439.5, Fat 12.1, SaturatedFat 1.3, Sodium 733.6, Carbohydrate 74.6, Fiber 7.1, Sugar 22.8, Protein 11.7

CRANBERRY ORZO SALAD

Cranberry Orzo Salad image

This is an wonderful salad for a potluck or picnic. It is gorgeous to look at and delicious to taste. It is very forgiving, add or adjust ingredients or seasonings as you desire. You might want to add a tad more vinegar depending on how tart you like your salads. I adapted this salad from a cous cous recipe from Silvia Lehrer/and Charlie from another site. You could add some cooked shrimp to this salad to make it a little more substantial.

Provided by dawnie2u

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb dry orzo pasta
2 cups boiling water
1 teaspoon kosher salt
1 1/2 tablespoons curry powder
1 bunch green onion (thinly sliced)
19 ounces garbanzo beans (drained)
1 red pepper (diced)
1 yellow pepper (diced)
1 1/2 cups dried cranberries
1 teaspoon kosher salt (or to taste)
fresh ground pepper (to taste)
5 tablespoons rice vinegar
1/2 cup olive oil
1 teaspoon kosher salt (or to taste)
1 seedless cucumber

Steps:

Cook orzo according to package instructions.
Slice the cuke lengthwise, then slice it.
Add scallions, chickpeas, cukes, diced peppers and dried cranberries to orzo and toss to mix.
Season with salt, pepper, vinegar and oil, toss to moisten and thoroughly incorporate ingredients. Taste to adjust seasoning if necessary.
Can be made up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.

Nutrition Facts : Calories 444.7, Fat 15.5, SaturatedFat 2.2, Sodium 866, Carbohydrate 65.6, Fiber 7.1, Sugar 3.9, Protein 11.9

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