2 cups cooked, drained orzo pasta
Mustard-Dill Dressing (see recipe)
2 cups green California seedless grapes, halved
8 ozs. small cooked peeled shrimp
1 cup diced, seeded cucumber
1/4 cup diced green pepper
1/2 tsp. salt
1/8 tsp. ground pepper
2 tbls. chopped fresh dill
1. Mix warm, drained, cooked orzo with 2 tablespoons Mustard-Dill Dressing; mix well and cool.
2. Add remaining ingredients, including remaining dressing and mix well. Cover and refrigerate until ready to serve.
Note: Cook orzo according to package directions or boil in salted water 9 to 11 minutes or until barely tender.
Nutritional analysis per serving: 262 calories; 16.4 grams protein; 38 grams carbohydrates; 5.3 grams fat; 18 percent of calories from fat; 111 milligrams cholesterol; 534 milligrams sodium; 7 grams of fiber.
Combine 1/4 cup white wine vinegar; 1 tablespoon each olive oil, Dijon-style mustard and Worcestershire sauce; 1 clove minced garlic; 1 tablespoon chopped fresh dill; 1 teaspoon finely minced onion; and 1/2 teaspoon cracked pepper. Mix well. Makes about 1/2 cup.