MAIN DISH

ORZO SALAD WITH SPINACH, MANGO AND ALMONDS

•  1 ½ cup orzo (preferably whole-wheat)

Cook orzo according to package directions until just al dente; drain in colander.

While orzo cooks, whisk the orange juice, oil, vinegar and turmeric in a large bowl until emulsified.

Add drained orzo to bowl and stir with a rubber spatula to mix will. Add orange zest and sea salt and mix again. Cover and set aside for up to 2 hours. (Or refrigerate, bringing salad back to room temperature before proceeding.)

Heat oven to 400 degrees. Spread chopped almonds on a baking sheet and toast until golden and fragrant, about 8 minutes, checking several times to avoid burning. Set aside to cool slightly.

Stir spinach, mango and toasted almonds into orzo mixture. Season to taste with salt and pepper. Makes 4 to 6 servings.

Per serving: 458 calories (33 percent from fat), 17.1 g fat (1.8 g saturated, 10.8 g monounsaturated), 0 cholesterol, 13.4 g protein, 64.8 g carbohydrates, 5.8 g fiber, 130.3 mg sodium.

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