Ingredients:
For the Salad:
1 cup orzo pasta
2 cups baby bok choy, chopped
1/3 cup dried cranberries
1/4 cup sliced almonds, toasted
1/4 cup crumbled feta cheese (optional)
For the Dressing:
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp honey
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
Directions:
Cook the Orzo:
Bring a pot of salted water to a boil and cook orzo according to package instructions. Drain and rinse under cold water.
Prepare the Bok Choy:
Heat 1 tablespoon of olive oil in a pan over medium heat. Add chopped bok choy and sauté for 2-3 minutes until slightly wilted but still crisp.
Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper until well combined.
Assemble the Salad:
In a large bowl, toss together orzo, sautéed bok choy, cranberries, almonds, and feta (if using). Drizzle with the dressing and mix well.
Serve:
Enjoy immediately or refrigerate for 30 minutes to let the flavors meld.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 220 per serving Servings: 4
