Cannellini-Asparagus-Orzo Salad
Tangy Tomato Medley
Ingredients
- ¾ lb asparagus, trimmed and cut into 2-inch pieces
- ½ cup orzo (preferably whole wheat)
- ½ cup crumbled feta cheese
- 2 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- 1 Tbsp chopped fresh basil
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 (15-oz) can cannellini beans, drained and rinsed
- ¼ cup thinly sliced red onion
Instructions
- Bring 6 cups water to a boil in a Dutch oven. Add asparagus; cook 3 minutes or until tender. Remove asparagus from water, reserving boiling water in pot.
- Plunge asparagus into ice-cold water. Let stand 1 to 2 minutes; drain.
- Return reserved water to a boil; add orzo, and cook according to package directions. Drain.
- Combine cheese, lemon juice, oil, basil, salt, and pepper in a medium bowl.
- Combine asparagus, beans, and onion with orzo. Drizzle with cheese mixture; toss.
Side Dish Ingredients
- ½ pint cherry or grape tomatoes, halved
- ½ orange bell pepper, chopped
- ½ cup chopped English cucumber
- 2 green onions, sliced
- 1 Tbsp vegetarian red wine vinegar
- ½ Tbsp olive oil
- ¼ tsp organic brown sugar
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Toss together tomatoes, bell pepper, cucumber, onions, vinegar, oil, sugar, salt, and pepper in a bowl. Let stand 15 minutes before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
304
|
51
|
355
|
| Fat (g) | 10 | 2 | 12 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 13 | 1 | 14 |
| Carb (g) | 43 | 6 | 49 |
| Fiber (g) | 16 | 1 | 17 |
| Sodium (mg) | 303 | 100 | 403 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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