Summer Vegetable Salad

Recipe Ingredients

		Nonstick cooking spray
1 teaspoon	5ml	Olive oil
1		Shallot - minced
1 cup	237ml	Orzo
1		Nonfat chicken broth - (14 1/2 oz)
1/4 cup	59ml	White wine vinegar
2 tablespoons	30ml	Lemon juice
5		Tomatoes - diced
2		Zucchini - diced
2		Yellow squash - diced
1		Hungarian green pepper - seeded, diced
1 cup	62g / 2.2oz	Diced red onion
2 tablespoons	30ml	Minced basil
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Boston lettuce - coarsely chopped
2 tablespoons	30ml	Dry-roasted sunflower seeds

Recipe Instructions

Spray bottom of large saucepan with nonstick cooking spray. Heat oil over medium-low heat, then add shallot and saute about 1 minute, stirring. Stir in orzo. Add broth. Heat to boiling. Reduce heat, cover and simmer until orzo is tender and liquid is absorbed, 10 to 11 minutes.

Put orzo in large bowl. Stir in vinegar and lemon juice. Stir in tomatoes, zucchini, yellow squash, green pepper, onion, basil, salt and pepper. Cover and chill 1 hour.

Stir in lettuce. Spoon into serving bowl and sprinkle with sunflower seeds.

This recipe yields 8 servings.

Each serving: 114 calories; 492 mg sodium; 0 cholesterol; 2 grams fat; 19 grams carbohydrates; 6 grams protein; 1.08 grams fiber.

Source:
The Los Angeles Times, 06-28-2000

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