ORZO, GREEN BEAN, AND FENNEL SALAD WITH DILL PESTO
Provided by Bon Appétit Test Kitchen
Categories Salad Pasta Picnic Vegetarian Quick & Easy High Fiber Low Sodium Lunch Fennel Cucumber Green Bean Summer Healthy Low Cholesterol Dill Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 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.
- Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
- 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.
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ORZO, GREEN BEAN, AND FENNEL SALAD WITH DILL PESTO
Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add …
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3.1/5 (18)Total Time 25 minsServings 6
From bonappetit.com
3.1/5 (18)Total Time 25 minsServings 6
- 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.
- Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
- 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.
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RECIPE: ORZO, GREEN BEAN, AND FENNEL SALAD WITH DILL PESTO
Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth to make pesto. Season dressing with salt and pepper. Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in pesto dressing. Season salad …
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ORZO, GREEN BEAN, AND FENNEL SALAD WITH DILL PESTO
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Save this Orzo, green bean, and fennel salad with dill pesto recipe and more from Bon Appétit Magazine, July 2008: The BBQ Issue to your own online collection at EatYourBooks.com
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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
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