Can't afford a ticket to the Greek isles? Bring the flavors to your own kitchen instead, with this chopped salad made with shrimp, orzo and feta cheese.
What You Need
Original recipe yields 4 servings
1/4 cup orzo pasta, uncooked
1/2 lb. uncooked deveined peeled medium shrimp
1/4 cup KRAFT Lite Raspberry Vinaigrette Dressing, divided
4 cups tightly packed chopped romaine lettuce
1 tomato, chopped
1 small red onion, chopped
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
Add To Shopping List
Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir shrimp in 2 Tbsp. dressing in large skillet on medium heat 5 min. or until shrimp turn pink.
Drain pasta. Combine remaining ingredients in large bowl. Add pasta, shrimp and remaining dressing; mix lightly.
Prepare using KRAFT Lite Balsamic Vinaigrette Dressing.
Safely Thawing Shrimp
It's great to have a bag of frozen shrimp in the freezer for a quick meal. Thaw frozen shrimp in the refrigerator, not at room temperature. Or, place the sealed package in a bowl of cold water and change the water every 10 min. until the shrimp are completely thawed.
The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.