Category: Salads

2 cup Cooked orzo pasta, drained

2 cup Seedless grapes

8 oz Small cooked peeled shrimp

1 cup Seeded diced cucumbers

1/4 cup Diced green pepper

1/2 tsp Salt

1/2 tsp Dried dill weed

1/8 tsp Ground pepper



MUSTARDDILL DRESSING



1/4 cup White wine vinegar

1 tbsp Olive oil

1 tbsp Dijon-style mustard

1 tbsp Worcestershire sauce

1 Garlic clove, minced

1 tsp Dried dill weed

1 tsp Finely minced onion

1/2 tsp Cracked pepper

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 Commission's 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 <phannema@wizard.ucr.edu> on Mar 07, 1998