White Bean and Orzo Salad with Asparagus
By Dglmedia
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Ingredients
- Bean: 2 cups white beans
- Cooked grain: 2 cups cooked orzo
- Cooked/raw vegetables: 1 1/2 cups each steamed or broiled asparagus and raw red pepper
- Extra: 1/2 cup toasted pine nuts
- Onion: 1/4 sweet white onion, sliced thin
- Herb: 1/4 cup chopped fresh basil or parsley
- Dressing: 1/3 cup balsamic vinaigrette
Details
Preparation
Step 1
Prepare beans and, following package instructions, cook grains; place in a large bowl.
Meanwhile, prepare cooked and/or raw vegetables; add to bowl.
Prepare extras, slice onions and chop herbs; add to bowl.
When ready to serve, drizzle salad with olive oil and sprinkle with salt and pepper to taste; toss to coat. Add vinegar or lemon juice; toss to coat again. Adjust seasonings and serve.
Or, simply add your favorite vinaigrette (see note above) and toss to coat.
YIELD: Serves 4 as a main course, and 6 to 8 as a side dish.
Per serving (based on 4 servings): 354 calories, 51g carbohydrates, 16g protein, 14g fat (2g saturated), 0mg cholesterol, 10mg fiber, 650mg sodium
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