| Shrimp, Orzo and Grape Salad
2 cups of cooked orzo pasta; drained
2 cups of seedless grapes
8 ounces of small cooked peeled shrimp
1 cup of seeded diced cucumbers
1/4 cup of diced green pepper
1/2 teaspoon of salt
1/2 teaspoon of dried dill weed
1/8 teaspoon of ground pepper
MUSTARD DILL DRESSING
1/4 cup of White wine vinegar
1 tablespoon Olive oil
1 tablespoon of Dijon-style mustard
1 tablespoon of Worcestershire sauce
1 Garlic clove, minced
1 teaspoon of dried dill weed
1 teaspoon of finely minced onion
1/2 teaspoon of cracked pepper |
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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 Commissions 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 Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07, 1998
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