This is a nice summer dish that can accompany any meat. You can substitute the arugula with spinach. I tried it, and it tastes good both ways. Before serving I sprinkled the salad with sliced roasted almonds that you can get at any grocery store. You can even serve it warm in the winter time.
Enjoy!!!
1 cup dry orzo
1 cup chopped arugula
1/4 cup olive oil
1/4 cup chopped parsley
1/3 cup dried cranberries
1 tbs diced shallot
1 tbs lemon juice
1/2 tsp salt
1/2 tsp pepper
1 oz Pecorino Romano shaved cheese
½ cup toasted walnuts or sliced almonds (optional)
Boil the orzo according to the package directions. Drain and rinse under cold water. Set aside. Wash and pat dry and chop the arugula. Add to the orzo. Dice the shallot and the parsley and add to the orzo. Add the olive oil, the lemon juice, salt and pepper to taste, the dried cranberries and the shaved Pecorino Romano cheese. Toss together and refrigerate till it’s time to serve. You can add ½ cup toasted walnuts or sliced almonds.
Nutrition Facts
Serving Size 2.053 oz (58.2g)
Amount Per Serving
Calories 210
Calories from Fat 97
Total Fat 10.8g
Saturated Fat 2.1g
Cholesterol 5mg
Sodium 253mg
Total Carbohydrates 22.9g
Dietary Fiber 1.5g
Sugars 1.9g
Protein 5.3g
