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Orzo Salad With Salmon, Herbs, and Yogurt Vinaigrette

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"The rice-shaped pasta known as 'orzo' is a favorite for salads. Here, it's topped with a low-fat yogurt dressing that's also delicious on grilled chicken or a green salad."
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41 m servings 332 cals
Original recipe yields 4 servings

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
  2. Whisk yogurt, lemon juice, olive oil, honey, lemon zest, salt, and pepper together in a bowl until vinaigrette is smooth.
  3. Mix tomatoes, cucumber, salmon, parsley, chives, and dill with the orzo; add vinaigrette and toss until coated.


  • Cook's Notes:
  • You can substitute the salmon for lump crab and it's incredible.
  • Regular cucumber works as a substitute, but the flavor is slightly different.

Nutrition Facts

Per Serving: 332 calories; 9.9 g fat; 46.7 g carbohydrates; 14.7 g protein; 13 mg cholesterol; 264 mg sodium. Full nutrition

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