Shrimp, Orzo & Grape
Salad
- 2 cups cooked, drained orzo* pasta
- Mustard-Dill Dressing (recipe follows)
- 2 cups California seedless grapes
- 8 ounces 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
- 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.
*Cook orzo according to package directions
or boil in salted water 9 to 11 minutes or until barely tender.
Mustard-Dill Dressing: Combine 1/4 cup white wine vinegar, 1 tablespoon
each olive oil, Dijon-style mustard and Worcestershire sauce,
1 clove minced garlic, 1 teaspoon each dried dill weed and finely
minced onion and 1/2 teaspoon cracked pepper; mix well. Makes
about 1/2 cup.
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.
Recipe provided courtesy of California Table Grape Commission.
