Fusilli Salad With Grilled Sea Food And Vegetables from Healthy Diabetic Recipes

Fusilli Salad With Grilled Sea Food And Vegetables Recipe

Recipe Ingredients:

Olive oil cooking spray, as needed
1/2 lb large shrimp, peeled, deveined
1/2 lb sea scallops
1 lb broccoli florets
8 oz fusilli or other cork screw pasta
2 lb vine-ripened tomatoes, peeled, seeded,
and diced
1/4 cup white wine vinegar
1/2 tsp grated lemon rind
1 garlic clove, minced
1/2 tsp sugar
3 tbsp chopped flat-leaf parsley
1 tbsp fresh thyme leaves
1/4 tsp kosher salt, (optional)
Freshly-ground black pepper, to taste
2 tbsp olive oil
Lettuce cups
Extra thyme or parsley for garnish

Recipe Instructions:

Coat a ridged skillet with cooking spray. Grill the seafood over high heat until done, about 2 minutes for shrimp and 3 minutes for scallops, depending on size. You may also grill over coals. Refrigerate until ready to assemble.

Blanch the broccoli in lightly salted boiling water until crisp cooked. Drain under cold water to stop cooking. Refrigerate. In the same water, cook the pasta according to package directions until cooked al dente. Drain and place in serving bowl.

Add the tomatoes, vinegar, lemon zest, garlic, sugar, parsley, thyme, salt (if using) and pepper, and reserved broccoli. Toss to coat.

Just before serving add the olive oil and seafood. Gently toss. To serve, place lettuce cups on plate and divide the salad between them. Garnish with extra herbs.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Very Lean Meat, 4 Carbohydrate (3 Bread/Starch, 3 Vegetable), 1 Fat.

Nutrition Facts: 456 calories (19% calories from fat), 31 g protein, 10 g total fat (1.3 g saturated fat), 62 g carbohydrates, 8 g dietary fiber, 95 mg cholesterol, 267 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"09-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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