| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
June 1994 |
1 |
servings |
INGREDIENTS
| 1 |
|
Boxes orzo; (rice-shaped pasta) |
|
|
; (1/2 1-pound) |
| 1 1/2 |
bn |
Green onions; chopped |
| 3/4 |
lb |
Feta cheese; crumbled |
| 3/4 |
c |
Chopped fresh dill |
| 7 |
tb |
Fresh lemon juice |
| 6 |
tb |
Olive oil |
| 3 |
lb |
Uncooked medium shrimp; peeled, deveined |
| 1 1/2 |
|
English hot house cucumbers; quartered |
|
|
; lengthwise, cut |
|
|
; crosswiseinto |
|
|
; 1/4-inch-thick |
|
|
; pieces |
| 2 |
|
Baskets cherry tomatoes; halved |
| 1/2 |
|
English hothouse cucumber; sliced into rounds |
|
|
Fresh dill sprigs |
INSTRUCTIONS
Cook orzo in large pot of boiling salted water until just tender, about 10
minutes. Drain. Rinse with cold water to cool; drain well. Transfer to
large bowl. Add green onions, feta cheese, chopped dill, lemon juice and
oil; mix well. Cook shrimp in large pot of boiling salted water until pink
and just cooked through, about 2 minutes. Drain. Rinse with cold water to
cool; drain well. Mix into salad. Season to taste with salt and pepper.
(Can be prepared 8 hours ahead. Cover and refrigerate.)
Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to
clean large bowl. Arrange cucumber slices and remaining cherry tomato
halves around edge of bowl. Garnish salad with dill sprigs and serve.
Serves 20.
Bon Appetit June 1994
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