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    You are in: Home / Recipes / South of the Border Orzo Salad #RSC Recipe
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    South of the Border Orzo Salad #RSC

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    15 mins

    18 mins

    brbrca's Note:

    Ready, Set, Cook! Hidden Valley Contest Entry. I wanted to make an orzo salad for lunch, but didn't have the ingredients on hand that I make it with. Working with what I had in the refridgerator and pantry I came up with this salad. Depending on your tase you can use the mild or hot jalapenos. If you are not going to serve this salad right away, remove1/4 of the dressing before you add the rest of the ngredients to it. Stir it in right before serving to freshen the salad up. Also run the orzo under cold water after cooking it and drain it well.

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    Serves: 4-6


    1 cup

    Units: US | Metric


    1. 1
      In a large bowl whisk together the yogurt,origional ranch seasoning mix , zest, and juice of the lemons.
    2. 2
      Stir in the orzo, shallots, black beans, chicken breast, cheese, jalapnos, salt, and pepper until well mixed. Toss in the spinach and tomatoes right before serving.

    Ratings & Reviews:


    Nutritional Facts for South of the Border Orzo Salad #RSC

    Serving Size: 1 (277 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 900.5
    Calories from Fat 225
    Total Fat 25.0 g
    Saturated Fat 12.8 g
    Cholesterol 109.3 mg
    Sodium 775.2 mg
    Total Carbohydrate 109.5 g
    Dietary Fiber 11.8 g
    Sugars 5.1 g
    Protein 57.9 g

    The following items or measurements are not included:

    Greek yogurt

    Hidden Valley Original Ranch Seasoning Mix

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