Orzo and Spinach Salad with Orange Vinegarette

Dear Eden and Claire, 

I served this salad at my Heber House retreat weekends. I first had it at a church luncheon around 2005. Two of our amazing friends Kristi and Bobette made it for over 200 women.  It's a crowd pleaser.  I had to make this from memory, but I think it comes pretty close!

This recipe serves 10.

1 box Orzo pasta cooked and drained. 

1 large bag or carton of pre-washed baby spinach

3 cups chopped chicken

1 cup dried cherries

1 cup toasted pine nuts (you can also used chopped pecans or pistachios)

6 green onion, chopped fine (white part only)
1 cup feta cheese
1/4 cup chopped Basil

Dressing:
3/4 cup avocado oil
2 oranges, juice and zest the skin with a microphone grater
2 cloves garlic, grate with a micro plane grater
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard

2 teaspoons sugar

1/4 teaspoon salt

1/8 teaspoon ground pepper

Place all of the salad ingredients in a large mixing bowl. Season with salt and pepper. Toss with half of the dressing. Add more to your liking.