Orzo, Green Bean, and Fennel Salad with Dill PestoLisa Hubbard
Recipe information
Total Time
25 minutes
Yield
Makes 6 servings
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
Preparation
Step 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.
Step 2
Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
Step 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.
Nutrition Per Serving
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](http://www.nutritiondata.com/facts/recipe/589799/2?mbid=HDEPI) ›
Recipe notes
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