GREEK ORZO SEAFOOD SALAD

[JJ Judkins]

GREEK ORZO SEAFOOD SALAD

Yield: 8 Servings
Source: "The Best Diabetes Cookbook"
Info: diabeticgourmet.com/book_archive/details/25.shtml

INGREDIENTS

- 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 tablespoon dried oregano (or 1/3 cup chopped fresh)
- 2 teaspoons minced garlic
- 2 teaspoons grated lemon zest
- 1/4 teaspoon ground black pepper

DIRECTIONS

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):
Calories: 226, Fat: 10 g, Carbohydrate: 23 g, Fiber: 2 g,
Protein: 11 g, Sodium: 163 mg, Cholesterol: 53 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Very Lean Meat, 1-1/2 Fat