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Shrimp, Orzo and Grape Salad

Shrimp, Orzo and Grape Salad

Additional Recipes

Ingredients

  • 2 cups cooked, drained orzo* pasta
  • 2 cups California seedless grapes
  • 8 ounces small cooked peeled shrimp
  • 1 cup cucumbers, seeded, diced
  • 1/4 cup green pepper, diced
  • 1/2 teaspoon each salt and dried dill weed
  • 1/8 teaspoon ground pepper
  • Mustard-Dill Dressing (see below)
  • 1/4 cup white wine vinegar
  • 1 tablespoon each olive oil, dijon-style mustard and worcestershire sauce
  • 1 clove garlic, minced
  • 1 teaspoon each dried dill weed and finely minced onion
  • 1/2 teaspoon cracked pepper

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.
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.

Notes

*Cook orzo according to package directions or boil in salted water 9 to 11 minutes or until barely tender.

Serving Suggestions

No serving suggestions.

Nutritional Information

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.