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
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 11 (20%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 87.1mg||3 %|
|Potassium 155.9mg||4 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 9.2g|
|Protein 0.7g||1 %|
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Calories per serving: 54
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