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Greek Shrimp and Orzo Salad with Lemon Dijon Vinaigrette

Kelsey Nixon
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Shrimp, medium

1/4 cup

Dill, fresh

1/2

English cucumber

1 clove

Garlic

1 10 ounce container

Grape tomatoes

1

Lemon

1

Lemon, juice and zest from

1/2

Red onion

2 tbsp

Dijon mustard

1/2 lb

Orzo

1/2 tsp

Black pepper, cracked

1/2 tsp

Kosher salt

1

Kosher salt & cracked black pepper

9 tbsp

Olive oil

1/4 cup

Red wine vinegar

8 oz

Feta cheese