Grilled Fennel Salad with Orzo and White Beans
The recipe Grilled Fennel Salad with Orzo and White Beans can be made in approximately 35 minutes. One serving contains 263 calories, 9g of protein, and 13g of fat. This recipe serves 4 and costs 95 cents per serving. It works well as a very affordable salad for The Fourth Of July. A mixture of baby spinach, canned white beans, fennel, and a handful of other ingredients are all it takes to make this recipe so flavorful. 21 person were glad they tried this recipe. It is brought to you by Naturally Ella. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is outstanding. Similar recipes are Mediterranean Orzo with White Beans and Calamari, Orzo Salad with Radish and Fennel, and Seared Salmon With White Beans & Fennel.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
3 ounces fresh baby spinach, shredded
1 cup white beans, drained and rinsed if using canned
1 cup cooked orzo
1 head fennel
½ teaspoon garlic powder
1 ounces, crumbled firm goat cheese
2 tablespoons olive oil
2 teaspoons olive oil
Salt/Pepper
1 tablespoon balsamic dressing
Equipment:
cutting board
grill pan
grill
whisk
Cooking instruction summary:
Light grill or preheat grill pan to medium heat.Take the fennel head and trim off the fronds, leaving " of the stalk above the bulb. Holding the fennel upright, so that the bottom is on the cutting board, slice down, cutting the fennel into roughly 4, " thick slices.Brush the fennel slices with olive oil and sprinkle with garlic powder, salt, and pepper. Grill the fennel slices until charring on each side and tender, 3 to 4 minutes per side (depending on how hot the grill/grill pan gets.) Let fennel cool slightly and chop into pieces.To assemble the salad, toss the grilled fennel with orzo, spinach, crumbled goat cheese and white beans. Whisk together the olive oil and balsamic dressing. Pour over the salad and tossing everything together until well combined.
Step by step:
1. Light grill or preheat grill pan to medium heat.Take the fennel head and trim off the fronds, leaving " of the stalk above the bulb. Holding the fennel upright, so that the bottom is on the cutting board, slice down, cutting the fennel into roughly 4, " thick slices.
2. Brush the fennel slices with olive oil and sprinkle with garlic powder, salt, and pepper. Grill the fennel slices until charring on each side and tender, 3 to 4 minutes per side (depending on how hot the grill/grill pan gets.)
3. Let fennel cool slightly and chop into pieces.To assemble the salad, toss the grilled fennel with orzo, spinach, crumbled goat cheese and white beans.
4. Whisk together the olive oil and balsamic dressing.
5. Pour over the salad and tossing everything together until well combined.
Nutrition Information:
covered percent of daily need
