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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