Orzo Corn Salad In Tomato Shells Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main Ingredient

Ingredients

 Orzo4 Ounce
 Lemon zest strip3 (Colored Part Of The Rind)
 Cooked corn kernels/Frozen corn2 Cup (32 tbs), thawed
 Diced low-fat cheese4 Ounce (Swiss Or Monterey Jack, 1 Cup)
 Green onions2 , sliced (Including Tops)
 Diced celery/Fennel2⁄3 Cup (10.67 tbs), diced
 Apple juice1⁄4 Cup (4 tbs)
 Lemon juice2 Tablespoon
 Olive oil/Canola oil2 Tablespoon
 Salt1⁄2 Teaspoon
 Hot red pepper sauce1⁄4 Teaspoon (To Taste)
 Tomatoes2 1⁄4 Pound (4 Large Ones)
 Shredded lettuce1 Cup (16 tbs) (To Garnish)
 Olive in/Canola oil2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2422 Calories from Fat 535

% Daily Value*

Total Fat 59 g91.3%

Saturated Fat 16.9 g84.7%

Trans Fat 0 g

Cholesterol 71.4 mg

Sodium 1837.5 mg76.6%

Total Carbohydrates 380 g126.8%

Dietary Fiber 81.8 g327.3%

Sugars 46.2 g

Protein 94 g187.7%

Vitamin A 565.8% Vitamin C 398.5%

Calcium 87.8% Iron 47.1%

*Based on a 2000 Calorie diet

Directions

1 Bring a large saucepan of unsalted water to a boil.
Add the orzo and lemon zest and cook for about 8 minutes or until the orzo is tender but still firm to the bite.
Drain in a colander, rinse with cold water to stop the cooking, and drain again.
Discard the lemon zest.
2 In a large bowl, combine the orzo, corn, cheese, green onions, celery, applejuice, lemon juice, oil, salt, and red pepper sauce.
Trim the bottoms of the tomatoes so that they stand upright.
Cut off the tops and remove the cores.
Dice the tomato trimmings and add them to the corn salad.
Scoop out the tomato pulp and discard or save for a sauce.
Invert the tomatoes onto a plate lined with paper to weling and let drain.
3 Fill the hollow of each tomato with about 1/2 cup of corn salad mixture.
To serve, place a tomato in the centerof a serving plate and ring with about 1 cup of the remaining salad plus lettuce if you like.
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