Friday, October 21, 2005

Orzo Salad

My sister served this salad to us this summer, and I have been dutifully begging for the recipe ever since.

You will need:

1 & 1/2 boxes orzo
1 & 1/2 bunches green onions, chopped
3/4 lb feta cheese, crumbled
3/4 cup chopped fresh dill
7 tbsp fresh lemon juice
6 tbsp olive oil
3 lbs uncooked medium shrimp, peeled, deveined, or 2 lbs imitation crab

1 & 1/2 English hot house cucumbers, quartered lengthwise, cut crosswise into 1/4 in pieces (regular cucumbers can be substituted)
2 baskets cherry tomatoes, halved
1/2 hot house cucumber, sliced into rounds
Fresh dill sprigs

Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain, rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)

Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining chery tomato halves around edge of bowl. Garnish salad with dill slices and serve.

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