Nutritional Info

Nutrition Facts

Serving Size 1 (200g)

Calories 392
Calories from Fat 228 (58%)
Amount Per Serving %DIV
Total Fat 25.3g 39%
Saturated Fat 9.7g 49%
Monounsaturated Fat 10.4g
Polyunsaturated Fat 5.3g
Trans Fat 0.0g
Cholesterol 110.3mg 37%
Sodium 320.1mg 14%
Potassium 556.4mg 12%
Total Carbohydrate 5.2g 2%
Dietary Fiber 1.1g 5%
Sugars 2.1g
Protein 30.3g 61%

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Recipe Description
Prepare this salad at least 4 hours before serving so that it has time to set.
Prep time
4 hr 20 min
Cook time
13 min
Ready In
4 hr 33 min

Ingredients

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Serves To:USMetric
1/4 Cup(c)  cold water
1 Tablespoon(T)  unflavored gelatin
1/4 Cup(c)  fresh lemon juice
1/3 Cup(c)  reduced calorie mayonnaise
3 Tablespoon(T)  low fat plain yogurt
1/3 Cup(c)  chili sauce
1/4 Teaspoon(t)  salt
1/4 Teaspoon(t)  hot red pepper sauce
1 Tablespoon(T)  yellow onion, grated
1/3 Cup(c)  celery, coarsely chopped
1 Pound(lb)  cooked shrimp, cut into bite sized pieces
3/4 Cup(c)  frozen green peas, thawed and drained well
2 Tablespoon(T)  pimiento stuffed olives, coarsely chopped

Preparation

Place water in a heatproof measuring cup, and sprinkle in gelatin. Set in a small saucepan of simmering water. Warm over low heat until the gelatin dissolves completely, about 3 minutes. Remove from heat and let cool slightly. Meanwhile, mix lemon juice, mayonnaise, yogurt, chili sauce, salt, red pepper sauce, onion, celery, shrimp, peas, and olives in a large bowl. Fold in the cooled gelatin. Spoon the mixture into a lightly greased 4 cup ring mold, patting it down so no air spaces remain. Cover with plastic food wrap and refrigerate for at least 4 hours. For the orzo: Cook the orzo according to package directions. Whisk together yogurt, mayonnaise, scallions, salt, and pepper in a medium-size bowl. Drain the orzo well, add it to the yogurt mixture, and toss until well coated. Cover and refrigerate until ready to serve. Arrange lettuce on a medium size round platter. Run a small spatula or knife around the edge and the central tube of the mold and invert on top of the lettuce. (If you have difficulty, dip the bottom of the mold into warm water for 10 seconds, then invert.) Mound the orzo in the center of the mold.

Additional notes

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