DIRECTIONS

*Cook orzo according to package directions.

In small bowl combine vinegar, olive oil, mustard, Worcestershire sauce, garlic, dill, onion, and pepper to make dressing; mix well and set aside. Add two tablespoons of the dressing to the warm, drained, cooked orzo; mix well and cool. Add grapes, shrimp, cucumber, green pepper, salt, pepper, fresh dill, and remaining dressing and mix well. Cover and refrigerate until ready to serve.

Ingredients

Dressing
1/4 cup white wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon-style mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 tablespoon chopped fresh dill
1 teaspoon finely minced onion
1/2 teaspoon cracked pepper

Salad
1 cup dry orzo* pasta
2 cups green California grapes, halved
8 ounces small cooked, peeled shrimp
1 cup seeded, diced cucumbers
1/4 cup diced green pepper
1/8 teaspoon salt
1/8 teaspoon ground pepper
2 tablespoons chopped fresh dill

DIRECTIONS

*Cook orzo according to package directions.

In small bowl combine vinegar, olive oil, mustard, Worcestershire sauce, garlic, dill, onion, and pepper to make dressing; mix well and set aside. Add two tablespoons of the dressing to the warm, drained, cooked orzo; mix well and cool. Add grapes, shrimp, cucumber, green pepper, salt, pepper, fresh dill, and remaining dressing and mix well. Cover and refrigerate until ready to serve.

Notes

This is a Dairy-free recipe

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per snack: Calories 280; Protein 17g; Carbohydrate 40g; Fat 5g (16% Calories from Fat); Saturated Fat 1g (3% Calories from Saturated Fat); Cholesterol 120mg; Sodium 750mg; Fiber 2g.