Spinach and Orzo Salad with Cranberries and Almonds

I am hoping to try this recipe next week for dinner.

1 cup whole wheat orzo, uncooked
3/4 cup toasted sliced almonds
about 3/4 of a 6 oz bag of baby spinach, thinly sliced
3/4 cup dried cranberries
4 oz gorgonzola, crumbled

For the dressing:
2 tablespoons toasted sesame seeds (Toast in a nonstick skillet over med heat for about 5 minutes)
1 tablespoon poppy seeds
1-2 tablespoons sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/2 cup cider vinegar
1/3 – 1/2 cup light flavored oil
salt and pepper to taste

Cook orzo according to instructions on package, set aside to cool completely.

To prepare dressing,  whisk together in a small bowl (or shake in a jar) sesame seeds, poppy seeds, sugar, onion, paprika, vinegar, oil and pinches of salt and pepper.

In a large salad bowl combine orzo, almonds, spinach and cranberries. Gently toss ingredients with 1/3-1/2 amount of dressing, add more or less to your liking.

Add crumbled gorgonzola and gently toss again.

Serve immediately at room temperature or slightly chilled.

Recipe adapted from allrecipes.com