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
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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
6 servings 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