Greek Orzo Salad With Shrimp

Course : Greek
Serves: 1
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---dressing: drained -- tossed with
1/4 cup dill -- fresh, packed and
1 teaspoon vegetable oil -- chilled
2 tablespoons dill -- fresh packed
3 1/2 ounces feta cheese -- crumbled
1 1/2 cloves garlic
1 large tomato -- ripe, seeded, diced
3 tablespoons olive oil
3 tablespoons lemon juice -- fresh
12 medium kalamata olives -- pitted, chopped
1 1/2 tablespoons red wine vinegar
1/2 teaspoon salt
2 medium green onions -- sliced
1 teaspoon pepper
1 medium red leaf lettuce
1 bunch dill sprigs -- fresh
1 pound large shrimp -- peeled, cooked
1 cup kalamata olives
3/4 cup orzo -- cooked, rinsed,

Preparation / Directions:

For dressing: Place the dill in the work bowl of a food processor. With machine running, drop garlic through feed tube and process until minced. Scrape down the sides of the bowl. Add oil, lemon juice, vinegar and salt. Season with pepper. Process until blended, about 5 seconds. Transfer dressing to large bowl. For salad: Add shrimp, orzo, feta, tomato, chopped olives and onions to dressing. Toss gently to combine. (Salad can be prepared 3 hours ahead. Cover and refrigerate.) Adjust seasoning. Line serving plates with lettuce. Mound salad decoratively atop lettuce. Garnish with dill sprigs and olives.

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