| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Salads, Seafood |
4 |
servings |
INGREDIENTS
| 1/3 |
c |
Red Wine Vinegar |
| 1 |
ts |
Dried Basil |
| 1 |
ts |
Olive Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried Oregano |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Uncooked Orzo |
| 2 |
c |
Tomato; Seeded And Diced |
| 1 |
c |
Frozen Green Peas; Thawed |
| 1/2 |
c |
Purple Onions; Finely Chopped |
| 1/4 |
c |
Chopped Fresh Parsley |
| 1 |
lb |
Medium Shrimp; Cooked And Peeled |
|
|
Boston Lettuce Leaves; Optional |
INSTRUCTIONS
Combine first 6 ingredients in a large bowl. Stir well; set aside. Cook
orzo according to package directions, omitting salt and fat. Drain well.
Add orzo and remaining ingredients to vinegar mixture, and toss well. Cover
and chill. Serve in a lettuce lined bowl, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Sep
25, 1999, converted by MM_Buster v2.0l.
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