| 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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