Shrimp-and-Orzo Salad

recipe

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 321
Caloriesfromfat 11 %
Fat 3.8 g
Satfat 0.6 g
Monofat 1.2 g
Polyfat 1.2 g
Protein 26 g
Carbohydrate 45.1 g
Fiber 4.7 g
Cholesterol 129 mg
Iron 5.3 mg
Sodium 475 mg
Calcium 89 mg

Ingredients

1/3 cup red wine vinegar
1 teaspoon dried basil
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 cup uncooked orzo (rice-shaped pasta)
2 cups diced seeded tomato
1 cup frozen green peas, thawed
1/2 cup finely chopped purple onion
1/4 cup chopped fresh parsley
1 pound medium shrimp, cooked and peeled
Boston lettuce leaves (optional)

Preparation

Combine first 6 ingredients in a large bowl. Stir well; set aside.

Cook orzo according to package directions, omitting salt and fat. Drain well.

Add orzo and remaining ingredients to vinegar mixture, and toss well. Cover and chill. Serve in a lettuce-lined bowl, if desired.

May 1997
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