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    Orzo Salad with Corn Tomatoes and Basil


    Source of Recipe


    Cooking Light, JULY 2001

    Recipe Introduction


    4 servings (serving size: about 1 1/2 cups) @ 6 points per serving

    List of Ingredients




    Dressing:
    2 tablespoons fresh lemon juice
    1 tablespoon olive oil
    1 teaspoon red wine vinegar
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    3 garlic cloves, crushed

    Salad:
    1 cup uncooked orzo (rice-shaped pasta)
    2 cups fresh yellow corn kernels (about 4 ears)
    2 cups chopped tomato
    1/2 cup vertically sliced red onion
    1/4 cup finely chopped fresh basil

    Recipe



    To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
    To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain, and place in a large bowl. Spoon half of dressing over pasta; toss to coat. Cool to room temperature. Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat. Let stand 30 minutes.

    Yield: 4 servings (serving size: about 1 1/2 cups) @ 6 points per serving

    CALORIES 312(16% from fat); FAT 5.4g (sat 0.8g,mono 3g,poly 1.2g); PROTEIN 10.1g; CHOLESTEROL 0.0mg; CALCIUM 27mg; SODIUM 318mg; FIBER 5.1g; IRON 2.9mg; CARBOHYDRATE 59g

 

 

 


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