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Ingredients
- 8 oz orzo pasta (or pearl couscous)
- 1 lemon, for zest/juice
- 1 tangerine, for zest/juice
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ cup extra-virgin olive oil
- 0.5 oz fresh basil
- 1 navel orange, for segments
- 1 red grapefruit, for segments
- ½ cup crumbled feta cheese
Steps
- Cook pasta following package instructions. Rinse with cold water until cool; drain thoroughly.
- Zest lemon and tangerine (1 teaspoon each), then juice lemon and tangerine (1 tablespoon each); place juices in medium bowl. Add salt, pepper, and oil; whisk until well blended.
- Chop basil leaves finely (¼ cup). Stir into dressing: pasta, lemon zest, tangerine zest, and basil. Peel orange and grapefruit; separate segments. Top salad with citrus segments and cheese. Serve.
Other Preparation Methods
- Salad: Chop 1 lb cooked shrimp. Combine with 3 tablespoons fresh orange juice, 2 tablespoons fresh tangerine juice, and 2 teaspoons lime zest. Stir in ¼ cup olive oil, ¼ cup chopped fresh cilantro, and ½ cup trinity mix (diced fresh onions, bell peppers, and celery). Refrigerate 10 minutes to chill. Serve in lettuce cups.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 420, Total Fat 19g, Sat Fat 5g, Trans Fat 0g, Chol 15mg, Sodium 410mg, Total Carb 55g, Fiber 4g, Total Sugar 10g, (Incl. 0g Added Sugars), Protein 11g, Vitamin D 0%, Calc 10%, Iron 6%, Potassium 6%