Lemon Orzo Salad

• 2 cups Orzo
• 32 ounces, fluid Reduced Sodium Chicken Broth (optional, You Can Use Water Instead)
• 2/3 cups Slivered Almonds, Toasted
• 3/4 cups Dried Cranberries
• 1/4 cups Chopped Chives
• 1 cup Crumbled Feta
• 3 cups Fresh Spinach
• 1/3 cups Olive Oil
• 2 Lemons, Zested
• 1/3 cups Lemon Juice
• 2 cloves Garlic, Chopped
• 1 Tablespoon Honey
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper

1. Cook the orzo according to package directions in the chicken broth. If you don't want to use chicken broth, you can use water. The broth gives the orzo nice flavor. When the orzo is cooked, drain it and place in a large bowl. Allow to cool slightly. Stir in the toasted almonds, dried cranberries, chives, feta, and spinach.
2. In a small bowl, whisk the olive oil, zest, lemon juice, garlic, honey, salt, and pepper. Pour the dressing over the salad and mix carefully. Taste for seasoning and adjust with salt and pepper.

orzo, chicken broth, cranberries, ubc, fresh spinach, olive oil, lemons, lemon juice, garlic, honey, salt, pepper

Taken from tastykitchen.com/recipes/salads/lemon-orzo-salad/ (may not work)