Ingredients

Vinaigrette:
2 1/2 tsp. J. Olive Co. Cranberry Pear Balsamic
1/3 c. J. Olive Co. Persian Lime Olive Oil
1 tsp. Dijon Mustard

Salad:
8 oz. Orzo, cooked according to package directions
1/4 c. minced fresh parsley
2 oz. toasted pine nuts
1/4 c. dried cranberries finely chopped
2 oz. feta cheese

Directions

Rinse orzo with cold water and dry with paper towel, to remove excess water. Toss with toasted pine nuts, cranberries, and parsley. In jar with tight fitting lid, combine oil, balsamic vinegar and mustard; mix into orzo and lightly toss in feta cheese. Refrigerate for 1 hour before serving.
Note:  For a simple, refreshing salad add shrimp, fish or chicken to greens and dress with this Cranberry-Lime Vinaigrette!

Recipe courtesy of TheTubbyOlive.com