CURRIED ORZO AND VEGETABLE SALAD
Yield: 8 servings
1 cup uncooked orzo pasta
1-1/2 cups small broccoli florets
1-1/2 cups small cauliflower florets
1/3 cup dark or golden raisins
1/3 cup chopped roasted salted peanuts
Dressing:
1/2 cup plus 2 tablespoons nonfat or light mayo 1 to 2 teaspoons mild curry paste
Cook the orzo al dente according to package directions. One minute before the orzo is done add the broccoli and cauliflower to the pot and cook for 1 min until the broccoli turns bright green and the vegetables are crisp-tender. Drain the orzo and vegetables, rinse with cool water and drain again. Place the orzo mixture in a large bowl add the raisins and peanuts and toss to mix well. To make the dressing, place the mayo and curry paste in a small bowl and stir to mix well. Add the dressing to the salad and toss to mix well. Cover the salad and chill for at least 2 hrs before serving. Mix in a little more mayo just before serving if the salad seems to dry.
Nutritional Info Per Serving (per 3/4 cup serving): Cals: 155, Carb: 25 g, Chol: 0 mg, Fat: 3.5 g, Fiber: 2.4 g, Protein: 5.3 g, Sod: 162 mg, Calcium: 21 mg
Diabetic Exchanges: 1-1/4 starch, 1 Vegetable, 1/2 Fat
Posted by: pgeistfeld@yahoo.com
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