2 3/4 cups cooked orzo (cooked without salt or fat)
3/4 cup chopped green onions
3 ounces crumbled feta cheese with peppercorns
3 tablespoons minced fresh dill
3 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
3/4 cup peeled, chopped cucumber
1 cup cherry tomatoes, halved
15 Bibb lettuce leaves
Cucumber slices (optional)
How to Make It
Peel and devein shrimp. Bring water to a boil in a saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well, and rinse with cold water.
Combine shrimp, orzo, and next 3 ingredients in a large bowl. Combine lemon juice, oil, and salt; add to shrimp mixture, and toss lightly. Cover and chill at least 8 hours.
To serve, add chopped cucumber and tomato to shrimp mixture; toss well. Place 3 lettuce leaves on each of 5 salad plates. Spoon shrimp mixture evenly over lettuce. Garnish with cucumber slices, if desired.
Oxmoor House Cooking Light Collection
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