We loved everything about this salad. Will make it many more times. Thanks for posting.
The dressing is perfect; light and creamy. I can't eat peppers so substituted with celery and finely chopped sweet onion. No cilantro. I love the dish with orzo. Thanks for a great recipe.
Made this yesterday & turned out really nicely. I think cilantro tastes like soap so I tried using Italian parsley instead. I felt like it was missing a little something but can't quite put my finger on it - I'll make again next time and maybe throw in some dill. Still giving a 5 star rating because I can't deduct a star when I purposefully omitted something. With a tiny bit of tinkering this is definitely a keeper though :)
What a great salad, I thru everything in including all of the dressing. I used brownwood farms kream mustard and splenda for the sugar...tasted out of this world....oh and I used roasted peppers instead of fresh as we like them better....
Nothing better in all the world then beautiful US shrimp and orzo pasta, combined with this super-duper dressing that will make you dance a jig from the lovely taste of it, (this is because you're gonna want sneak many small tastes' prior to serving), that is, if you do feel like sharing this lovely salad if you haven't eaten it all yourself)! I just adored the cilantro, (fresh from the summer garden) the bell pepper, (I only had green) and those not to be forgotten "green onions". Use parm cheese from the block freshly grated if you have it, it brings this to a complete pinnacle of goodness. Will enjoy this often! Made for ZWT 6
I can't believe I never thought of combining yogurt and dijon mustard for a delicious dressing. Love this salad, and it's so easy to make. I used thick Greek yogurt and skipped the sugar in the dressing. I only had green pepper on hand. This will be a go-to recipe when I have prawns. Thanks so much for posting.
This is a very good shrimp salad. I used Greek yogurt, whole wheat orzo & roasted shrimp for this recipe. Half-way through dinner, we agreed it was missing something so I added diced tomatoes & avocado, along with 1/2 a diced fresh jalapeno. This gave a nice freshness to the salad and a little kick. I forgot to add the parm, but the salad was still the best I've ever had. Next time I make this, I'll use a yellow or orange pepper in place of the green pepper, this will make it a bit sweeter.
We really enjoyed this salad. I liked the idea of saving half the dressing until just before serving (it rewets the salad, breaking up the clumps). I made the salad the day before and it turned out fine. The green onion was a little too much.
I enjoyed this and I am sure I will make it again. I do agree with others about perhaps a bit too much cilantro but that is just personal taste. I used fat free greek yogurt and splenda instead of sugar. I particularly liked the dressing which I may use in other dishes in the future. Made for ZWT4.
What a good salad, Susie! I followed directions except (you knew that was coming) I substituted honey for the sugar. This got gobbled right up by everyone. Thanks!