Santa Cruz Orzo Orange, Raspberry, Spinach Salad with Honey Orange Dressing

Santa Cruz Orzo Orange, Raspberry, Spinach Salad with Honey Orange Dressing

Orzo Orange, Raspberry Spinach Salad 
This salad is little. A little savory and a little sweet.
It’s an unconventional combination that leaves you wondering why you never
tried this type of salad before, because the flavors are decidedly…big. But,
you’ll be glad you did! The tanginess of the feta cheese, mustard, orange, pomegranates,
and the raspberries is delightful combined with the savory flavors of the artichokes,
spinach, green onions and orzo pasta. The European origins of these ingredients
take on a distinctly California flair when pulled together in this understated
yet unforgettable salad.

Santa Cruz Beach Boardwalk Sea Swings
The mingling of people from many different backgrounds
has always been fun at California beaches. Santa Cruz’s Beach Boardwalk is a
big draw for tourists and locals who enjoy their view of the Pacific Ocean from
the dizzying heights of the Sea Swings ride there. It’s a fun destination even
if you don’t surf. Although, just watching the nearby surfers is a big draw
here, too. But, be sure not to miss one of California’s oldest wooden roller
coaster rides. It’s not as scary as some amusement rides, but you can’t beat
the view. You’ll never get tired of that!

Santa Cruz Orzo Orange, Raspberry, Spinach Salad with Honey Orange
Serves: 12
Dressing Ingredients:
1 T       Honey
¼ C      Orange
3 T       Sherry
1 t        Kosher
sea salt
½ t       Freshly
Ground Pepper
1 T       Maille Brand
Dijon Mustard
½  C     Olive oil
Salad Ingredients:
1 lb      Barilla Brand
Orzo Pasta, cooked al dente
½ C      Pistachios,
coarsely chopped + more for garnish
½ C      Pomegranate
seeds + more for garnish
2 (6 oz. pkg) Fresh Raspberries, washed and drained
3 T       Orange
zest (2-3 oranges)
2  (7oz. pkg) Del Monte
Fruit Naturals Mandarin Oranges packed in extra light syrup, drained
1 C       Feta cheese
1 (14.75oz. jar) Artichoke hearts, packed in water, drained,
trimmed, if needed (About 1 cup)
½ C      Green
onions, trimmed and sliced thinly on the bias (about 3 green onions)
6 C       Baby
Spinach leaves, de-stemmed
On the stove in a large pot, cook orzo according to
package directions. Meanwhile, in a medium bowl, stir to combine the salad
dressing ingredients, except for the olive oil. In a slow stream, whisk in the
olive oil until fully incorporated. Cover and refrigerate until needed.
In a large bowl combine the rest of the salad ingredients.
Once pasta is done, rinse with cold water and drain. Add to the salad
ingredients and gently stir. Add the salad dressing to the pasta and gently
stir again. Serve immediately at room temperature or cool, add the spinach at the last minute if serving later. Garnish with extra pomegranate and pistachios if desired.

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