1/4cup- 1/2 cup of dried cranberriesaccording to taste
1/4cupgreen and/or purple onion diced small
Toasted slivered almondsabout 1/4 cup
4ozpackage goat cheese (Optional. I used the Cranberry Pecan Goat Cheese from Natural
& Kosher)
Dressing:
1/3cupbalsamic vinegar
2tablespoonsfresh lemon juice
2teaspoonsfresh minced garlic
2tablespoonsdijon mustard
1-2teaspoonsgranulated sugar
1/2tspdried basil
1/2cupcanola oil
1/2Cupolive oil
Salt and pepper to taste
Instructions
Boil the cup of orzo according to package directions and let cool. It should be around 11 minutes. In the meantime, mix all the dressing ingredients. You can make it in advance and store in the refrigerator for up to a week. When the orzo is cold, mix in the corn, green or purple onions, and
dried cranberries.
When you’re ready to serve, add the orzo mix to the arugula leaves. Cut the goat cheese in small pieces and add to salad. Toss the dressing to the salad and add the toasted almonds right before serving. Enjoy!
You can omit the Goat Cheese to keep it Pareve and you’ll still have a salad that is sure to