Mix warm, drained, cooked orzo with 2 tablespoons Mustard-Dill Dressing; mix well and cool. Add remaining ingredients, including remaining dressing, and mix well. Cover and refrigerate until ready to serve. Makes 4 servings.
Mustard Dill Dressing: Combine ingredients, vinegar through pepper; mix well. Makes about 1/2 cup.
Nutritional Analysis Per Serving: 262 Cal., 16.4 g pro., 5.3 g fat (18% Cal. from fat), 38 g carb., 111 mg chol., 1.9 g fiber and 534 mg sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc.
Notes: *Cook orzo according to package directions or boil in Salt
ed water 9 to 11 minutes or until barely tender.
>From Pat Hanneman (Kitpath) and McBuster 98Mar
Recipe by: California Grapes 1997 : Salads
Posted to MC-Recipe Digest by KitPATh <firstname.lastname@example.org> on Mar 07, 1998