Greek Orzo Salad With Shrimp

Recipe Ingredients

		Dressing: drained - tossed with
1/4 cup	59ml	Dill - fresh, packed and
1 teaspoon	5ml	Vegetable oil - chilled
2 tablespoons	30ml	Dill - fresh packed
3 1/2 oz	99g	Feta cheese - crumbled
1 1/2		Garlic cloves
1		Tomato - ripe, seeded, diced (large)
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Lemon juice - fresh
12		Kalamata olives - pitted, chopped
1 1/2 tablespoons	22ml	Red wine vinegar
1/2 teaspoon	2.5ml	Salt
2		Green onions - sliced
		Pepper - freshly ground
		Red leaf lettuce
		Salad
		Dill sprigs - fresh
1 lb	454g / 16oz	Large shrimp - peeled, cooked
		Kalamata olives
3/4 cup	177ml	Orzo - cooked, rinsed,

Recipe Instructions

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.

Source:
Cole Publishing Group Recipe Collection

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