Lemon Cranberry Orzo Salad

INGREDIENTS

2 C Orzo, cooked al dente
2 Lemons, juiced
1/3 C Extra Virgin Olive Oil
2 tsp Diamond Crystal Kosher Salt Flakes
1 tsp Black Pepper
1/2 C Dry Cranberries
3/4 C Fresh Baby Spinach, julienned
1/4 C Fresh Basil, julienned 
4 oz Feta Cheese, cubed

DIRECTIONS

Whisk together lemon juice, extra virgin olive oil, salt and pepper.
Add in cooked orzo, dry cranberries, baby spinach, fresh basil and feta cheese.
Toss well to combine all of the ingredients with the dressing.
Season with extra Kosher salt and pepper to taste. Cover and refrigerate until ready to serve.