I’m in love with this salad.  Actually, I started out being in love with Jamie’s Spinach Salad recipe that I found on allrecipes.com, but after making it 3 or 4 times I wanted to turn into something a little more.  The kids and I were heading over to a friend’s house for a playdate with their classmates and their mommies and I wanted to bring over something healthy and yummy for the mommies to munch on for lunch.  I love using orzo in pasta salads, especially whole wheat orzo.  It has a nice punch of protein (7g) and fiber (9g) already in the pasta and turns the salad into more of a meal in itself.

The recipe for the dressing makes a good amount, so I’ve been actually keeping it in the fridge to dress pretty much anything and everything from leftover black beans and quinoa to a Spicy Slaw Salad that I’ll be posting later this week.  Enjoy!

Spinach and Orzo Salad with Cranberries and Almonds

Ingredients:

• 1 cup whole wheat orzo, uncooked
• 3/4 cup toasted sliced almonds
• about 3/4 of a 6 oz bag of baby spinach, thinly sliced
• 3/4 cup dried cranberries
• 4 oz gorgonzola, crumbled
• 2 tablespoons toasted sesame seeds (I toast in a nonstick skillet over med heat for about 5 minutes)
• 1 tablespoon poppy seeds
• 1-2 tablespoons sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/2 cup cider vinegar
• 1/3 - 1/2 cup oil (I used grapeseed oil, but canola or light olive oil will work)
• salt and pepper to taste

Directions:

1. Cook orzo according to instructions on package, set aside to cool.
2. In bowl, whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegar, oil and pinches of salt and pepper.
3. In a large salad bowl combine orzo, almonds, spinach and cranberries. Gently toss ingredients with 1/3-1/2 amount of dressing, add more or less to your liking. I don't like my salad overdressed. Add gorgonzola and gently toss again. Serve immediately at room temperature or slightly chilled.

Recipe adapted from allrecipes.com

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This is also my kind of baking. The recipe is straight forward and they cook up quick too. Nothing fancy about these little muffins, just plain goodness.

I think my son was a little disappointed when he realized that these weren’t for him…so I guess I can make another batch for the kids tomorrow!

Pint-Size Lemon-Poppy Seed Muffins

Ingredients:

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon baking soda
• 1/2 cup lowfat milk
• 1/2 cup lowfat plain yogurt
• 2 tablespoons fresh lemon juice
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon (packed) finely grated lemon peel
• 2 large eggs
• 1/4 cup poppy seeds

Directions:

1. Position rack in center of oven and preheat to 350 degrees. Butter and flour mini muffin pans or line with paper liners. Whisk flour, baking powder, salt and baking soda in medium bowl. Whisk milk, yogurt and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with yogurt mixture in 2 additions. Mix until just blended. Mix in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls.
2. Bake muffins until tester inserted into center comes out clean, 22-24 minutes (I thought 18 minutes was better). Cool in pans 5 minutes. Remove muffins from pans and cool on rack.

Recipe adapted from bon appetit magazine, May 2009

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The post Pint-Size Lemon-Poppy Seed Muffins appeared first on Aggie's Kitchen.