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.
