Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

White Bean and Orzo Salad with Pesto Dressing
Online Circular Online Circular Videos Videos
  Category  Search  

 
White Bean and Orzo Salad with Pesto Dressing
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
Prep Time:
 15 minutes
Cook Method:
 chilled
Cook Temp:
Directions:
.................................................................................
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.

Recipe courtesy of Hannaford fresh september-october 2008
15 oz White kidney beans, rinsed, drained
1 Tbs Hannaford Inspirations Garlic Dipping Oil
1 Tbs Balsamic vinegar
1/4 cup Fresh basil leaves, chopped
1/4 cup Cheese, parmigiano reggiano, grated
2 Tbs Pine nuts


© 2010 Adplex