I wanted to share an easy Vegan colorful pasta salad recipe that I made with my mother last week. Honestly, it was very tasty and we will make it again. This recipe will perfectly compliment your chicken, turkey, beef, or an alternative meal option for vegetarians and vegans.
Cranberry-Orange Orzo Salad
1-large serving
Ingredients:
4 oz. orzo
1 navel orange (about 7 oz.)
2 tbsp. cranberry sauce
2 tbsp. olive oil
1 tbsp. white wine vinegar
1 clove garlic (minced)
½ tsp. salt
¼ tsp. pepper
Pinch chili flakes
4 cups/4 oz. baby arugula
¼ cup/1 oz. chopped toasted walnuts
¼ cup/1 oz. dried cranberries
Instructions:
1. Cook pasta according to package directions. Drain and set aside.
2. Trim top and bottom ends of orange. Stand fruit on one of the cut ends; remove outer peel, following natural curve of fruit to remove bitter white pith. Working over a bowl to catch juices, cut between membranes to release segments; set aside.
3. Whisk together cranberry sauce, oil, 2 tbsp orange juice (from segments), vinegar, garlic, salt, pepper, and chili flakes; toss with pasta.
4. Stir in arugula, orange segments, walnuts, and dried cranberries.
Recipe Notes:
· If you don’t have a navel orange, use 2 clementine or mandarin oranges.
· Substitute pecans, pumpkin seeds, or almonds for walnuts.
Source of Information: Various Google Searches
Until Next Week, Stay Safe and Well!
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