Bok Choy & Orzo Salad with Cranberries and Almonds

Bring a pot of salted water to a boil and cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking process and cool it down.

Prepare the Bok Choy:
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped bok choy and sauté for 2-3 minutes, just until slightly wilted but still crisp. Set aside to cool slightly.

Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper until well combined.

Assemble the Salad:
In a large bowl, toss together the cooked orzo, sautéed bok choy, dried cranberries, toasted almonds, and feta (if using). Drizzle with the dressing and toss until everything is evenly coated.

Serve:
Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld together for a more enhanced taste.

Serving and Storage Tips: