Orzo, Green Bean, and Fennel Salad with Dill Pesto |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
8 ounces green beans, trimmed |
8 ounces orzo (1 1/4 cups) |
2/3 cup (packed) chopped fresh dill |
1/4 cup olive oil |
2 tablespoons white balsamic vinegar |
1 tablespoon fresh lemon juice |
2 cups 1/3-inch cubes unpeeled english hothouse cucumber (about 8 ounces) |
3/4 cup diced fresh fennel bulb |
Directions:
1. Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
2. Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
3. Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.
4. One serving contains the following: Calories (kcal) 243.58; % Calories from Fat 36.7; Fat (g) 9.93; Saturated Fat (g) 1.48; Cholesterol (mg) 0.00; Carbohydrates (g) 33.44; Dietary Fiber (g) 3.10; Total Sugars (g) 3.80; Net Carbs (g) 30.34; Protein (g) 6.00 Nutritional analysis provided by Bon Appétit See Nutrition Data's analysis of this recipe ›
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