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Ingredients
  • 1 tablespoon tomatillo salsa
  • 1 tablespoon low-fat plain Greek yogurt
  • 1 cup cherry tomatoes, halved
  • ¾ cup chopped red bell pepper
  • ¾ cup frozen shelled edamame (4 oz.), cooked according to package directions, drained and cooled
  • ½ cup cooked orzo, preferably whole-wheat, cooled
  • ¼ cup chopped red onion
  • 2 tablespoons shredded pepper Jack cheese
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • Hot sauce, to taste
  • 1 tablespoon toasted pepitas (see Tip)
  • Lime wedge, for serving
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