Orzo Salad with Spicy Buttermilk Dressing

Orzo Salad with Spicy Buttermilk Dressing Recipe
Photo: John Autry; Styling: Leigh Ann Ross
This tasty and colorful Orzo Salad gets a spicy kick from its Buttermilk Dressing which includes chili powder and ground red pepper.

Yield:

4 servings (serving size: 1 3/4 cups orzo mixture, 2 avocado wedges, 3/4 teaspoon cilantro, and 3/4 teaspoon parsley)

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 424
Fat 15.3 g
Satfat 2.3 g
Monofat 8.4 g
Polyfat 2.7 g
Protein 12.7 g
Carbohydrate 63.8 g
Fiber 10.1 g
Cholesterol 6 mg
Iron 1.8 mg
Sodium 607 mg
Calcium 80 mg

Ingredients

1 cup uncooked orzo
1 cup frozen whole-kernel corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 (15-ounce) can black beans, rinsed and drained
1/4 cup low-fat buttermilk
3 tablespoons chopped fresh cilantro, divided
3 tablespoons fresh lime juice
2 tablespoons light sour cream
2 tablespoons canola mayonnaise
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1 peeled avocado, cut into 8 wedges
1 tablespoon chopped fresh parsley

Preparation

1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.

2. Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.

Note:

Barbara Lauterbach,

May 2011
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