Curried Tofurky Orzo Salad w/Cranberries & Almonds

[mos]

Again not mine…found this while researching for a friend.
Curried Tofurky Orzo Salad w/Cranberries & Almonds
1-1/2 cups uncooked orzo
2 cups mayonnaise
2 tbs apple cider vinegar
2 tbs Dijon mustard
1 tsp garlic powder
2 tbs good quality curry powder
1/2 tsp ground coriander seed
1/2 tsp ground cardamom
Dash or two of cayenne pepper
1/2 tsp salt
1-1/2 cups cooked Tofurky, cubed
1 cup dried cranberries
2 ribs celery, chopped
1/2 medium red onion, chopped
1/2 cup blanched, slivered almonds
1/4 cup fresh Italian parsley, chopped
Cook orzo in boiling water according to package directions.

Drain and rinse with cold water. Set aside.
Combine the next 9 ingredients in a medium bowl and whisk until smooth. Fold the dressing into cooled and drained orzo.

Add the Tofurky, cranberries, celery, onion and parsley. Stir gently until combined well. The salad can be made up to a day ahead of time and actually benefits from some time spent in the fridge.

If making the salad ahead of time, be sure to toss it gently before serving. Add salt to taste.
For a colorful presentation, serve the salad on a bed of fresh green lettuce leaves.

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