Spinach and Orzo Salad with Cranberries

• 1 cup Whole Wheat Orzo, Uncooked
• ¾ cups Toasted Sliced Almonds
• ¾ bags Fresh Spinach, Thinly Sliced (6 Oz Bag)
• ¾ cups Dried Cranberries
• 4 ounces, weight Gorgonzola, Crumbled
• 2 Tablespoons Toasted Sesame Seeds
• 1 Tablespoon Poppy Seeds
• 2 Tablespoons Sugar
• 2 teaspoons Minced Onion
• ¼ teaspoons Paprika
• ½ cups Cider Vinegar
• ⅓ cups Oil Of Your Preference (1/3-1/2 Cup)
• 1 pinch Salt And Pepper, to taste

Preparation Instructions

Cook orzo according to instructions on package, set aside to cool.

In bowl, whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegar, oil and pinches of salt and pepper.

In a large salad bowl, combine orzo, almonds, spinach and cranberries. Gently toss ingredients with 1/3-1/2 amount of dressing, adding more or less to your liking. I don’t like my salad overdressed. Add gorgonzola and gently toss again. Serve immediately at room temperature or slightly chilled.