Bok Choy & Orzo Salad with Cranberries and Almonds

This salad can be served as a light lunch, side dish, or even as a base for a more substantial meal by adding protein such as grilled chicken or tofu.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To prevent the salad from getting soggy, store the dressing separately and toss just before serving.

Variations:

Protein Boost: Add grilled chicken, shrimp, or chickpeas for extra protein.

Nuts & Seeds: Swap the sliced almonds for walnuts, pecans, or pumpkin seeds for a different crunch.

Vegan Version: Omit the feta and use a plant-based honey substitute to make it vegan-friendly.

FAQ:

Q: Can I use a different leafy green instead of bok choy?
A: Yes! If bok choy is not available, you can substitute with spinach, arugula, or kale for a similar fresh, leafy crunch.

Q: Can I prepare this salad in advance?
A: Absolutely! You can prepare the orzo, bok choy, and dressing ahead of time. Just assemble everything and toss before serving to maintain the freshness of the salad.

Q: Is there a way to make the dressing spicier?
A: To add a little heat, you can whisk in some red pepper flakes or a small amount of sriracha sauce into the dressing.