Greek Orzo Seafood Salad - 23g Carbs, 2g Fiber
Yield: 8 Servings
From: The Best Diabetes Cookbook
1 3/4 cups orzo
8 oz shrimp or scallops or a combination, chopped
1 cup halved snow peas
12 oz tomatoes, chopped
3 oz feta cheese, crumbled
Dressing Ingredients:
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
1 Tbsp dried oregano (or 1/3 cup chopped fresh)
2 tsp minced garlic
2 tsp grated lemon zest
1/4 tsp ground black pepper
In a large pot of boiling water cook the orzo for 8 to 10 minutes or
until tender but firm; rinse under cold water and drain. Put in large
serving bowl.
In non-stick skillet sprayed with vegetable spray, cook shrimp or
scallops over high heat for 2 minutes or until just done at center.
Drain any excess liquid. Add to orzo in serving bowl.
In a saucepan of boiling water, blanch snow peas for 1 minute, or
until tender-crisp; refresh in cold water and drain. Place in serving
bowl, along with tomatoes and feta cheese.
In small bowl whisk together olive oil, lemon juice, oregano, garlic,
lemon zest and pepper; pour over salad and toss well. Chill before
serving.
Nutritional Information Per Serving (1/8 of recipe):
226 Calories, 10g Fat, 23g Carbs, 2g Fiber, 11g Protein,
163mg Sodium, 53mg Cholesterol
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Very Lean Meat, 1 1/2 Fat