spinach, almond, and orzo salad with cranberries

I found this recipe on Family Kitchen and it is my new favorite salad.  The flavor combination of the tangy gorgonzola cheese and the sweet cranberries is amazing.  Throw in the toasty almonds for texture and the salad is officially perfect.

(photo from Family Kitchen blog)


Spinach and Orzo Salad with Cranberries and Almonds
Recipe adapted from allrecipes.com


1 cup whole wheat orzo, uncooked
3/4 cup toasted sliced almonds
about 3/4 of a 6 oz bag of baby spinach, thinly sliced
3/4 cup dried cranberries
4 oz gorgonzola, crumbled

For the dressing:
2 tablespoons toasted sesame seeds (I toast in a nonstick skillet over med heat for about 5 minutes)
1 tablespoon poppy seeds
1-2 tablespoons sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/2 cup cider vinegar
1/3cup light flavored oil
salt and pepper to taste

Cook orzo according to instructions on package, set aside to cool completely.

To prepare dressing,  whisk together in a small bowl (or shake in a jar) sesame seeds, poppy seeds, sugar, onion, paprika, vinegar, oil and pinches of salt and pepper.

In a large salad bowl combine orzo, almonds, spinach and cranberries. Gently toss ingredients with 1/3-1/2 amount of dressing, add more or less to your liking.

Add crumbled gorgonzola and gently toss again.

Serve immediately at room temperature or slightly chilled.