Autumn Lunch: Salads: Apricot Cranberry Orzo Salad
Recipe created for you by Wild Thymes Farm

Autumn Lunch Index

Apricot Cranberry Orzo Salad

Serves 6-8

1 1/2 cups orzo

1/2 cup chopped cilantro

1/2 cup walnut pieces

6 green onions, diced

1 chopped red pepper

1 tablespoon honey

1/2 cup olive oil

1/3 cup balsamic vinegar

Juice of 1 lemon

2 cups Wild Thymes Apricot Cranberry Walnut Chutney

Salt & pepper to taste

Cook Orzo in boiling water for 8-10 minutes. Cool at room temperature. Add lemon juice, red peppers, cilantro and green onions. Add to orzo. In a separate bowl, combine honey, chutney, balsamic vinegar and olive oil. Add to orzo and mix well. Serve at room temperature. Salt & pepper to taste. Great for vegetarians.