It’s week 8 of my 12 week series of The Summer of Salads. I hope you have been trying and enjoying the recipes so far. Featured is the Grilled Shrimp, Spinach and Whole Wheat Orzo Salad with a Lemon Honey Vinaigrette
Salad ingredients :
•2/3 cups of uncooked whole wheat orzo
•1/2 cup of fresh spinach roughly chopped
•1 tbsp of chopped yellow bell peppers
•8 grape tomatoes chopped in half
•4oz of uncooked shrimp (kosher salt, paprika, garlic powder,onion powder, and black pepper)
•Olive oil cooking spray
Dressing ingredients :
•1/4 cup of extra virgin olive oil
•1-1/2 tsp of white wine vinegar
•1 tbsp of honey
• 1 tsp of fresh squeezed lemon
•1 tsp of dijon mustard
•1/4 tsp of minced garlic
•1/4 tsp of dried basil
•1/4 tsp of kosher salt
•1/4 tsp of garlic powder
•1/4 tsp of onion powder
•In a jar, mix and shake well all of the dressing ingredients.
•Refrigerate for 15-20 minutes.
•Cook the orzo according to the package. When done, rinse off the orzo in a strainer with cold water. Drain the water off of the pasta.
•In a bowl, mix the orzo with the salad ingredients and dressing.
•Refrigerate for 15-20 mins.
•Season the shrimp to taste.
•Spray the foreman grill or saute pan with olive oil cooking spray.
•Cook for 3-4 mins on both sides until done.
•Place the orzo salad upon the plate, then top it with the grilled shrimp.