Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.) Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve. Serves 20. Bon Appetit June 1994
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|Serving Size: 1 Serving (2171g)|
|Recipe Makes: 1|
|Calories from Fat: 1039 (40%)|
|Amt Per Serving||% DV|
|Total Fat 115.5g||154 %|
|Saturated Fat 57.5g||288 %|
|Monounsaturated Fat 33.8g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 2341.9mg||721 %|
|Sodium 5763.8mg||199 %|
|Potassium 3511.6mg||92 %|
|Total Carbohydrate 54.7g||16 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 50.4g|
|Protein 324.6g||464 %|
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Calories per serving: 2595
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