Protein: 11 g
Sodium: 163 mg
Cholesterol: 53 mg
Fat: 10 g
Carbohydrates: 23 g
Exchanges: 1 Starch, 1 Vegetable, 1 Very Lean Meat, 1-1/2 Fat
1 3/4 cups orzo (uncooked)
8 ounces shrimp or scallops or a combination, chopped
1 cup halved snow peas
12 ounces tomatoes, chopped
3 ounces feta cheese, crumbled
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
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.