02 November 2007

Orzo Salad with Cranberries, Spinach, and Feta

If I ever manage to line the foods I eat up with the season I'm living in... I'll have to make this in summer, for something outside, like a picnic, I guess. (Though I can't actually remember the last time I ate outside. Or if I ever had a picnic.)

This is a variation, which I found at Ventures with Veggies, on Giada De Laurentiis's Tri-Colore Orzo salad recipe (which you can see here) made with dried, sweetened cranberries in place of the cherries, spinach instead of arugula, feta instead of ricotta, no basil or pinenuts, and way less olive oil. It was really light and delicate (and not at all suited to the cold weather we've been having) and wonderful and very pretty

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