Chopped Salad with Orzo and Corn
This Chopped Salad made with Orzo and Corn is a refreshing salad loaded with fresh veggies and bacon, drizzled with an easy lemon vinaigrette, ready in just 30 minutes!
Servings: 6
Calories: 376kcal
Ingredients
- 1 boston lettuce chopped
- 1 cup orzo uncooked
- 1 teaspoon olive oil
- 1 cup corn kernels canned or frozen
- 4 slices bacon fried and chopped
- 2 cups tomatoes chopped
- ½ English cucumber chopped
- 1 red bell pepper chopped
- 3 green onions chopped
- ½ cup fresh parsley chopped
- ¾ cup cheddar cheese shredded
For Dressing
- ⅓ cup olive oil
- ¼ cup lemon juice freshly squeezed, from 2 lemons
- 1 tablespoon balsamic vinegar
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- salt and pepper to taste
Instructions
- Cook the orzo according to package instructions. Let cook before using.
- In a pan heat the olive oil over medium high heat and add the corn kernels. Cook them for about 5 minutes or until they start slightly browning/charring.
- In a large bowl add the lettuce, orzo, corn, chopped bacon, tomatoes, cucumber, green onions, bell pepper, parsley and cheddar cheese. Toss everything together.
- In a small bowl whisk all the dressing ingredients together until it starts to emulsify, then pour over the salad and toss.
Notes
- You can refrigerate this salad in an airtight container for up to a day. Unfortunately this salad doesn’t store super well so make it fresh! Believe me, you’ll thank me later.
Nutrition
Serving: 1serving | Calories: 376kcal | Carbohydrates: 31g | Protein: 11g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 250mg | Potassium: 452mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2645IU | Vitamin C: 46mg | Calcium: 137mg | Iron: 2mg