Recipe - Shrimp Orzo And Grape Salad

2 cup Cooked orzo pasta; drained
2 cup Seedless grapes
8 ounce Small cooked peeled shrimp
1 cup Seeded minced cucumbers
One fourth cup Diced green pepper
One half teaspoon Salt
One half teaspoon Dried dill weed
1/8 teaspoon Ground pepper

MUSTARDDILL DRESSING
One fourth cup White wine vinegar
1 tablespoon Olive oil
1 tablespoon Dijonstyle mustard
1 tablespoon Worcestershire sauce
1 Garlic clove; minced
1 teaspoon Dried dill weed
1 teaspoon Finely minced onion
One half teaspoon Cracked pepper

Mix warm, drained, cooked orzo with 2 tablespoons MustardDill 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 One half 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 infokits; 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 07,
1998