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| Shrimp, Orzo And Grape Salad Recipe |
Category: Other / Meats
Rating:
N/A
Servings: 4
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Ingredients
2 cup cooked orzo pasta; drained
2 cup seedless grapes
8 oz small cooked peeled shrimp
1 cup seeded diced cucumbers
1/4 cup diced green pepper
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/8 teaspoon ground pepper
----MUSTARDDILL DRESSING----
1/4 cup white wine vinegar
1 tablespoon olive oil
1 tablespoon dijon-style mustard
1 tablespoon worcestershire sauce
1 garlic clove; minced
1 teaspoon dried dill weed
1 teaspoon finely minced onion
1/2 teaspoon cracked pepper
Cooking Directions:
Mix warm, drained, cooked orzo with 2 tablespoons Mustard-Dill Dressing; mix well and cool. Add remaining ingredients, including remaining dressing, and mix well. Cover and refrigerate until ready to serve. Makes 4 servings.
Mustard Dill Dressing: Combine ingredients, vinegar through pepper; mix well. Makes about 1/2 cup.
Nutritional Analysis Per Serving: 262 Cal., 16.4 g pro., 5.3 g fat (18% Cal. from fat), 38 g carb., 111 mg chol., 1.9 g fiber and 534 mg sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc.
Notes: *Cook orzo according to package directions or boil in salted water 9 to 11 minutes or until barely tender.
>From Pat Hanneman (Kitpath) and McBuster 98Mar
Recipe by: California Grapes 1997 : Salads
meats,salads
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