Shrimp, orzo and grape salad

4 Servings

Ingredients

Quantity Ingredient
2 cups Cooked orzo pasta; drained
2 cups Seedless grapes
8 ounces Small cooked peeled shrimp
1 cup Seeded diced cucumbers
¼ cup Diced green pepper
½ teaspoon Salt
½ teaspoon Dried dill weed
⅛ teaspoon Ground pepper
¼ 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
½ teaspoon Cracked pepper

Directions

MUSTARD-DILL DRESSING

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 ½ cup.

Nutritional Analysis Per Serving: 262 Cal., 16⅖ 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 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998

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