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Nuts: Curried Orzo & Vegetable Salad - e-w

Source of Recipe

The Complete Diabetes Prevention Plan
Curried Orzo & Vegetable Salad - e-w
Plan ahead…needs to chill for at least 2 hours.
WW Points
Diabetic Exchanges
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 mayonnaise
- 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 minute, 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 mayonnaise 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 hours before serving. Mix in a little more mayonnaise just before serving if the salad seems to dry.

One 3/4-cup serving equals: Calories: 155, Carbohydrate: 25 g, Cholesterol: 0 mg, Fat: 3.5 g, Fiber: 2.4 g, Protein: 5.3 g, Sodium: 162 mg, Calcium: 21 mg ++++ Exchanges: 1-1/4 starch, 1 Vegetable, 1/2 Fat ++++ WWP: 3