Grape and Orzo Salad with Mixed Greens

 Grape and Orzo Salad with Mixed Greens and Candied Pecans 

Cooks Notes: A simple side salad that goes perfectly with a grilled meal. Add slices of cooked chicken and you have an easy supper. 

The recipe is adapted from twopeasandtheirpod and serves two.

For the salad:

• 1 cup orzo, uncooked
• 5 oz arugula, baby spinach, or mixed greens
• 2 cups red grapes, halved
• 2/3 cup crumbled feta herb cheese or gorgonzola
• 1/2 cup diced red onions
• 1 cup candied pecans, roughly chopped
• Salt and freshly ground black pepper, to taste

Directions:

• Cook the orzo according to package instructions. Drain and rinse under cold water. Drain well.
• Pour the cooked orzo into a large bowl. Add the arugula, spinach, or mixed greens. grapes, onions, feta or gorgonzola, and candied pecans.
• Pour the dressing over the salad and toss until well combined. Season with salt and pepper, to taste. Serve immediately.

Balsamic Vinaigrette

Ingredients

• ¼ cup olive oil
• 1/4 cup dark or white balsamic vinegar (use good quality)
• 1 tablespoon Dijon mustard
• 1 teaspoon honey, or more to taste
• 1 clove of garlic, minced
• Salt and black pepper, to taste

Directions 

• In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and black pepper. Taste test to balance ingredients. Store in a jar or airtight container in the refrigerator for up to 1 week.
• To make vegan, use pure maple syrup or agave instead of honey. You can easily double this vinaigrette recipe for more servings. 

 
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