Orzo Salad with Spicy buttermilk dressing

Orzo Salad with Spicy Buttermilk Dressing

• 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.

Tropical Chicken Lettuce Wraps

Very light. Great the day after Thanksgiving or any other day you may have (accidentally) over indulged.

Ingredients:

1 1/2 C chicken, cooked, cold and chopped (use a rotisserie chicken or grilled)

1/2 C mango, diced fresh

1/4 C green onion, sliced thin

1/4 C red bell pepper, finely diced

1/4 C macadamia nuts, coarsely chopped (optional, we never add)

1/4 C light lime dressing, or as desired

-- 1/4 C lime juice

-- 2 tsp minced cilantro

-- 1/2 tsp honey or brown sugar (optional)

-- 1 tbsp olive oil

-- 1 tsp balsamic vinegar

6 to 8 small butter lettuce leaves, rinsed

Directions:

Place all ingredients, minus lettuce, in bowl and toss to coat dressing evenly. Chill for at least 30-45 minutes. Spoon onto lettuce leaves.