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For dressing: Mince garlic and dill in food processor. Scrape down sides of bowl. Add oil, lemon juice, vinegar and salt. Season with pepper. Process until blended, about 5 sec. Transfer to a large bowl.
For salad: Add shrimp, orzo, feta, tomato, chopped olives and onions to dressing. Toss gently to combine. Can be made 3 hours ahead and refrigerated.
Line plates with lettuce. Put salad atop. Garnish with dill sprigs and olives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 120 | ||
Calories from Fat: 30 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 55.3mg | 2 % | |
Potassium 828.8mg | 22 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 7.1g | 29 % | |
Sugars, other 14.7g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 120
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