| 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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