Make-Ahead Layered Orzo Salad
INGREDIENTS
- 1 cup uncooked orzo pasta
- 6 cups packed shredded or torn romaine lettuce
- 2 cups chopped cooked ham or turkey
- 1-3/4 cups (7 oz.) Sargento® ChefStyle Shredded Sharp Cheddar Cheese , divided
- 1 cup frozen baby peas, thawed
- 1 red bell pepper, chopped
- 1 cup Ranch salad dressing
- 1/4 cup real bacon bits
DIRECTIONS
- 1
Cook orzo in salted water acccording to package directions. Drain and rinse with cold water until cooled. Drain well.
- 2
Place lettuce in bottom of a large glass bowl, preferably with straight sides. Spoon orzo evenly over lettuce; top with ham, 3/4 cup cheese, peas and bell pepper. Spoon salad dressing evenly over salad; top with remaining 1 cup cheese and bacon bits. Cover; chill at least 1 hour or up to 8 hours before serving.
SUMMARY
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Yield: Serves: 4 as a main dish or 8 as a side dish
HELPFUL HINTS
- Chilling time: 1 hour
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See Nutrition Facts
Serves: 4 as a main dish or 8 as a side dish
Amount Per Serving
Calories 732
Total Fat 42.4g
Saturated Fat 13.2g
Trans Fat 4.7g
Polyunsaturated Fat 0.6g
Cholesterol 76g
Sodium 1589g
Carbohydrates 51g
Protein 36g
Dietary Fiber 6g
Vitamin A 859g
Vitamin C 74g
Calcium 392g
Iron 3g
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