Minted Orzo Salad With Grapefruit

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 Information

  • Nutritional analysis per serving (4 servings)

    322 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 34 grams protein; 183 milligrams cholesterol; 1058 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
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.
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 1/2 cup of the broth and stir. Increase the heat to medium and continue adding the broth, 1/2 cup at a time, stirring constantly, until the orzo is tender, about 15 minutes. Drain. Rinse under cold running water. Set aside.
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.