Shrimp, Orzo and Grape Salad

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

Original recipe makes 4 Servings



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 (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

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