Cannellini-Asparagus Orzo Salad with Basil Vinaigrette
Broccoli and Dried Cranberry Salad
Ingredients
- 8 oz orzo
- 1½ lb asparagus, trimmed and cut into 2-inch pieces
- 1 cup crumbled feta cheese
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 2 Tbsp chopped fresh basil
- ¼ tsp salt
- ¼ tsp pepper
- ½ small red onion, thinly sliced
- 1 (15-oz) can cannellini beans, drained and rinsed
Instructions
- Cook orzo according to package directions, adding asparagus during last 6 minutes of cooking; drain and rinse under cold water to cool. Drain again.
- Combine cheese, lemon juice, oil, basil, salt, and pepper. Combine orzo mixture, onion, and beans. Drizzle with feta mixture; toss.
Side Dish Ingredients
- 6 cups broccoli florets
- ¼ cup sweetened dried cranberries
- ¼ cup finely chopped red onion
- 1 cup olive oil mayonnaise
- 3 Tbsp honey
- 1 Tbsp apple cider vinegar
Side Dish Instructions
- Bring a pot of water to a boil; add broccoli. Cook 1 minute or until bright green; drain. Plunge broccoli into ice-cold water; drain.
- Combine broccoli, cranberries, and onion in a bowl.
- Whisk together mayonnaise, honey, and vinegar; pour over broccoli mixture, and toss.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
