RECIPE OF THE DAY! BEAN AND TOMATO SALAD WITH SEAFOOD KABOOS

This is a full meal sides and all and so low in calories. Summer time, is a great time for outdoor grilling to help keep the heat out of your kitchen. This is a great dish and am sure you and your family will love it. ENJOY!


Makes 4 servings

Active Time: 30 minutes
Total Time: 40 minutes

Ingredients

Marinade/Dressing

1/4 cup olive oil

2 tsp freshly grated lemon peel

1/4 cup fresh lemon juice

3/4 tsp salt

1/2 tsp freshly ground pepper

1 bunch scallions, bottom ends cut in 32 pieces, remaining green chopped

1 Tbsp chopped fresh sage leaves or 1 tsp dried

2 tsp chopped fresh thyme leaves or 1 tsp dried

1 tsp chopped fresh rosemary leaves or 1/2 tsp dried

16 large peeled and deveined shrimp (about 8 oz)

8-oz 1-in.-thick swordfish steak, cut in 16 chunks

16 small white mushrooms

Salad
1 can (19 oz) cannellini beans, rinsed

1 large beefsteak tomato, coarsely chopped

1/2 cup chopped parsley

1/2 cup red onion

Preparation

1. Heat outdoor grill. Have ready eight 10-in. or longer skewers (see Note).

2. Marinade/Dressing: Put olive oil, lemon peel and juice, and salt and pepper in a large bowl; whisk to blend. Remove and reserve 2 Tbsp. To mixture remaining in bowl, add chopped scallion greens and herbs. Add scallion pieces, shrimp, swordfish and mushrooms; stir to coat. Marinate while making the salad.

3. Salad: Put ingredients in a serving bowl. Add reserved Marinade/Dressing; stir gently to mix and coat.

4. Kabobs: On each skewer, alternately thread 2 each mushrooms, swordfish chunks and shrimp and 4 pieces of scallion. Grill 10 minutes, turning once, or until just cooked through. Serve with salad.

Note: If using wooden or bamboo skewers, soak them in water 30 minutes to prevent scorching. Run 2 skewers side by side through the food to keep it from swiveling when turned on the grill.

385 Calories Per Serving