What’s For Dinner, Honey?
Posted on 30 July 2008 by joy
Tonight for dinner- Orzo, Green Bean and Fennel Salad with dill pesto
This a perfectly light and healthy summer salad. For a kick of protein, serve this salad along side a piece of grilled salmon. Whatever you do, don’t skip over the fennel no matter how strange you might think it is. The fennel balances the citrus and adds loads of flavor. What are you waiting for? Get cooking!
Orzo, Green Bean and Fennel Salad with dill pesto
Bon Appetit, July 2008
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
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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Tags | dinner, healthy dinner, recipe, summer dining
