Description
A fresh and vibrant salad combining tender bok choy with orzo pasta, sweet dried cranberries, and crunchy toasted almonds. This nutritious dish offers a perfect balance of textures and flavors, making it ideal for lunch or as a side dish.
Ingredients
8 oz orzo pasta
4 heads baby bok choy, chopped
1 cup dried cranberries
3/4 cup sliced almonds, toasted
1/4 cup olive oil
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 green onions, sliced thin
Instructions
1. Cook orzo pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking.
2. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add chopped bok choy and sauté for 2-3 minutes until wilted but still crisp.
3. Toast sliced almonds in dry skillet for 2-3 minutes until golden brown. Set aside to cool.
4. Whisk together remaining olive oil, rice vinegar, honey, Dijon mustard, minced garlic, salt, and pepper in small bowl.
5. Combine cooked orzo, sautéed bok choy, cranberries, and toasted almonds in large serving bowl.
6. Pour dressing over salad and toss gently to combine all ingredients.
7. Garnish with sliced green onions and serve immediately or chill for 30 minutes before serving.
Notes
Salad can be made up to 4 hours ahead and refrigerated.
Substitute baby spinach for bok choy if desired.
Add grilled chicken or chickpeas for extra protein.
Store leftovers in refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 12
- Category: Salad
- Method: Sautéing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 12g
- Sodium: 245mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg