Shrimp and orzo salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Red Wine Vinegar |
| 1 | teaspoon | Dried Basil |
| 1 | teaspoon | Olive Oil |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dried Oregano |
| ¼ | teaspoon | Pepper |
| 1 | cup | Uncooked Orzo |
| 2 | cups | Tomato; Seeded And Diced |
| 1 | cup | Frozen Green Peas; Thawed |
| ½ | cup | Purple Onions; Finely Chopped |
| ¼ | cup | Chopped Fresh Parsley |
| 1 | pounds | Medium Shrimp; Cooked And Peeled |
| Boston Lettuce Leaves; Optional | ||
Directions
Combine first 6 ingredients in a large bowl. Stir well; set aside. Cook orzo according to package directions, omitting salt and fat. Drain well.
Add orzo and remaining ingredients to vinegar mixture, and toss well. Cover and chill. Serve in a lettuce lined bowl, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Sep 25, 1999, converted by MM_Buster v2.0l.
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