Orzo Corn Salad In Tomato Shells
|Lemon zest strip||3 (Colored Part Of The Rind)|
|Cooked corn kernels/Frozen corn||2 Cup (32 tbs), thawed|
|Diced low-fat cheese||4 Ounce (Swiss Or Monterey Jack, 1 Cup)|
|Green onions||2 , sliced (Including Tops)|
|Diced celery/Fennel||2⁄3 Cup (10.67 tbs), diced|
|Apple juice||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Olive oil/Canola oil||2 Tablespoon|
|Hot red pepper sauce||1⁄4 Teaspoon (To Taste)|
|Tomatoes||2 1⁄4 Pound (4 Large Ones)|
|Shredded lettuce||1 Cup (16 tbs) (To Garnish)|
|Olive in/Canola oil||2 Tablespoon|
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.