Cannellini-Orzo Salad
Tomato-Cucumber Toss
Ingredients
- ¾ cup orzo (preferably whole wheat)
- 1 (10-oz) pkg asparagus tips
- 1 (15-oz) can cannellini beans, drained and rinsed
- ¼ cup thinly sliced red onion
- ½ cup crumbled feta cheese
- ¼ cup olive oil vinaigrette
- 2 Tbsp chopped fresh basil
Instructions
- Cook orzo according to package directions, adding asparagus during last 2 minutes of cooking; drain, and rinse under cold water.
- Toss orzo mixture with beans and remaining ingredients in a bowl. Chill until ready to serve.
Side Dish Ingredients
- 1 pint grape tomatoes, halved
- 1 red or orange bell pepper, chopped
- ½ English cucumber, chopped
- 2 green onions, sliced
- 2 Tbsp olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl. Let stand 15 minutes before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
333
|
68
|
401
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 13 | 1 | 14 |
| Carb (g) | 40 | 6 | 46 |
| Fiber (g) | 13 | 2 | 15 |
| Sodium (mg) | 512 | 45 | 557 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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- Matching Grocery List
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