Shrimp and orzo salad

Yield: 4 servings

Measure Ingredient
⅓ cup Red Wine Vinegar
1 teaspoon Dried Basil
1 teaspoon Olive Oil
½ teaspoon Salt
½ teaspoon Dried Oregano
¼ teaspoon Pepper
1 cup Uncooked Orzo
2 cups Tomato; Seeded And Diced
1 cup Frozen Green Peas; Thawed
½ cup Purple Onions; Finely Chopped
¼ cup Chopped Fresh Parsley
1 pounds Medium Shrimp; Cooked And Peeled
\N \N Boston Lettuce Leaves; Optional

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.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Sep 25, 1999, converted by MM_Buster v2.0l.

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