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CATEGORY CUISINE TAG YIELD
Meats, Grains California Grapes, Salads, Meat 4 Servings

INGREDIENTS

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

INSTRUCTIONS

MUSTARD-DILL DRESSING
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

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