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White Bean and Orzo Salad with Pesto Dressing

White Bean and Orzo Salad with Pesto Dressing

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Servings: Serves 3

Prep Time: 15 minutes

Cook Time: 0 minutes

Ingredients: Add ingredients to List

Leftover Vegetable Gratin
2 1/2 cups Herbed Orzo
15 oz White kidney beans, rinsed, drained
1 tablespoon Hannaford Inspirations Garlic Dipping Oil
1 tablespoon Balsamic vinegar
1/4 cup Fresh basil leaves
1/4 cup Cheese, parmigiano reggiano, grated
2 tablespoon Pine nuts

directions:

Note: For Vegetable Gratin and Herbed Orzo, search Fall Vegetable Gratin with Herbed Orzo Pasta recipe on hannaford.com
1. Coarsely chop vegetable gratin (left over from Fall Vegetable Gratin with Herbed Orzo Pasta preparation) into 1/2-inch pieces. Place in a medium bowl. Add orzo (also left over from Fall Vegetable Gratin with Herbed Orzo Pasta preparation) and white beans; mix to combine. Drizzle on Garlic Oil and vinegar. Add basil, cheese, and pine nuts, and mix well to distribute.
2. To pack, divide into 3 plastic containers with tight-fitting lids. Pack in an insulated lunch bag with an ice pack, and eat chilled. Refrigerate extra containers for up to 3 days.
Source: Hannaford fresh Magazine, September - October 2008

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Quantity Ingredients coupon
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Leftover Vegetable Gratin  
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2 1/2 cups Herbed Orzo  
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15 oz White kidney beans, rinsed, drained  
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1 tablespoon Hannaford Inspirations Garlic Dipping Oil  
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1 tablespoon Balsamic vinegar  
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1/4 cup Fresh basil leaves  
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1/4 cup Cheese, parmigiano reggiano, grated  
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2 tablespoon Pine nuts  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 3
Base Nutrients
Calories 255 kcal (13%)
Calories from Fat 126
Total Fat 14 g (22%)
Saturated Fat 6 g (30%)
Cholesterol 8 mg (3%)
Sodium 607 mg (25%)
Total Carbohydrates 28 g (9%)
Dietary Fiber 11 g (44%)
Protein 16 g (27%)
Vitamins
Vitamin A 82
Vitamin C 4 mg (4%)
Minerals
Calcium 153 mg (12%)
Iron 7 mg (39%)
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