Shrimp, Orzo and Grape Salad

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Shrimp, Orzo and Grape Salad Ingredients

2 c Cooked orzo pasta; drained	1/4 c White wine vinegar
2 c Seedless grapes	1 tb Olive oil
8 oz Small cooked peeled shrimp	1 tb Dijon-style mustard
1 c Seeded diced cucumbers	1 tb Worcestershire sauce
1/4 c Diced green pepper	1 Garlic clove; minced
1/2 ts Salt	1 ts Dried dill weed
1/2 ts Dried dill weed	1 ts Finely minced onion
1/8 ts Ground pepper	1/2 ts Cracked pepper
MUSTARDDILL DRESSING

Instructions for Shrimp, Orzo and Grape Salad

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 on Mar 07, 1998

Main Ingredient: ShrimpCuisine: Uncategorized

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