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Orzo Salad with Arugula and Cherries

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Servings: 8 - 10          Prep Time: 15 min.          Cook Time: 10 min.
This dish is colorful and flavorful and makes a huge batch. Serve it as a lighter entree topped with grilled shrimp or chicken.
 

INGREDIENTS

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DIRECTIONS

• 1 lb orzo, dry
• 6 tbsp olive oil, divided
• 3/4 cup(s) dried cherries
• 3 oz arugula
• 3/4 cup(s) feta cheese, crumbled
• 10 leaves basil, thinly sliced
• 1/4 cup(s) pine nuts, toasted
• 3 tbsp lemon juice (fresh)
• 1 tsp kosher salt
• 1/2 tsp pepper
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1. Cook orzo in salted water according to package directions. Drain and place on a cookie sheet. Drizzle with 2 tbsp of olive oil, toss, spread out and let cool.
2. Toss the dried cherries and next 7 ingredients in a large bowl. Add cooled orzo and 2 to 4 remaining tbsp of olive oil and toss again.
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Suggested Side:  breadsticks and watermelon
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Recipe Comments

Denise at 8/13/2009 7:59:24 AM
I made this recepie for a 4th of July cook out. I couldn't find arugula, so I used spiniach instead. And grabbed cherry flavored craisins instead of dried cherries. It was AWESOME! The zing from the lemon juice with the sweet from the craisins was delish. I'll make this again.
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Recipe Photos

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