Shrimp, Orzo & Grape Salad
 

2 cups cooked, drained orzo* pasta
Mustard-Dill Dressing (recipe follows)
2 cups California seedless grapes
8 ounces small cooked peeled shrimp
1 cup seeded diced cucumbers
1/4 cup diced green pepper
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/8 teaspoon ground pepper

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.

*Cook orzo according to package directions or boil in salted water 9 to 11 minutes or until barely tender.

Mustard-Dill Dressing: Combine 1/4 cup white wine vinegar, 1 tablespoon each olive oil, Dijon-style

mustard and Worcestershire sauce, 1 clove minced garlic, 1 teaspoon each dried dill weed and finely

minced onion and 1/2 teaspoon cracked pepper; mix well. Makes about 1/2 cup.

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.

Recipe provided courtesy of California Table Grape Commission.