Greek Orzo Seafood Salad
by opaljax
Obtained from Rose Reisman's Enlightened Home Cooking, with some revisions. Leftovers make a yummy lunch the next day.
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INGREDIENTS
INSTRUCTIONS
1. In 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.
2. In nonstick skillet sprayed with vegetable spray, cook shrimp or scallops over ahigh heat for 2 minutes or until just done at the center. Drain any excess liquid. Add to orzo in serving bowl.
3. 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.
4. In small bowl, whisk together olive oil, lemon juice, oregano, garlic, lemon zest and pepper; pour over salad and toss well. Chill before serving.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (84g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 41 | ||
| Calories from Fat: 21 (51%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.4g | 3 % | |
| Saturated Fat 1.6g | 8 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 9.5mg | 3 % | |
| Sodium 121.3mg | 4 % | |
| Potassium 131.9mg | 3 % | |
| Total Carbohydrate 3g | 1 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 2.2g | ||
| Protein 2.2g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 41
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