Minted Orzo Salad With Grapefruit
Published July 18, 1992
- Total Time
- 40 minutes, plus 2 hours' refrigeration
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Ingredients
THE VINAIGRETTE
1 cup fresh grapefruit juice
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 teaspoon olive oil
½ teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
2 tablespoons minced oregano
1 small jalapeno pepper, seeded, deveined and minced
1 pound shrimp, cleaned
THE SALAD
1 ½ cups chicken broth, homemade or low-sodium canned
2 teaspoons olive oil
1 small leek, cleaned and minced
1 cup orzo
1 bunch arugula, rinsed and dried
1 bunch watercress, rinsed and dried
1 bunch mint, rinsed and dried
1 cup coriander leaves, rinsed and dried
1 cup parsley leaves, rinsed and dried
Nutritional analysis per serving (4 servings)
37 grams carbs; 185 milligrams cholesterol; 325 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 5 grams fiber; 599 milligrams sodium; 32 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the grapefruit juice and grated lemon and orange rinds in a large glass or ceramic bowl. Whisk in the olive oil. Add the salt and pepper. Pour half of the liquid into a separate bowl and refrigerate.
- Step 2
Add the oregano, jalapeno and shrimp to the remaining vinaigrette. Toss to combine and refrigerate for 2 hours. Grill the shrimp over hot coals until cooked through, about 2 to 3 minutes per side. Set aside to cool. Peel, devein and cut into bite-size pieces.
- Step 3
Pour the broth into a small saucepan. Simmer over medium-low heat. Combine the olive oil and leek in a nonstick skillet. Cook over medium-low heat until the leek softens, about 5 minutes. Add the orzo and stir to combine. Ladle in ½ cup of the broth and stir. Increase the heat to medium and continue adding the broth, ½ cup at a time, stirring constantly, until the orzo is tender, about 15 minutes. Drain. Rinse under cold running water. Set aside.
- Step 4
Put the reserved vinaigrette in a salad bowl, add the salad greens and toss. Add shrimp, orzo, coriander and parsley leaves and toss to combine. Season with additional salt and pepper.
Private Notes