orzo-green-bean-and-fennel-salad-with-dill-pesto-242693.json

{
    "directions": [
        "Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.",
        "Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.",
        "Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper."
    ],
    "ingredients": [
        "8 ounces green beans, trimmed",
        "8 ounces orzo (1 1/4 cups)",
        "2/3 cup (packed) chopped fresh dill",
        "1/4 cup olive oil",
        "2 tablespoons white balsamic vinegar",
        "1 tablespoon fresh lemon juice",
        "2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)",
        "3/4 cup diced fresh fennel bulb"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Pasta",
        "Picnic",
        "Vegetarian",
        "Quick & Easy",
        "High Fiber",
        "Low Sodium",
        "Lunch",
        "Fennel",
        "Cucumber",
        "Green Bean",
        "Summer",
        "Healthy",
        "Low Cholesterol",
        "Dill",
        "Vegan",
        "Pescatarian",
        "Dairy Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Orzo, Green Bean, and Fennel Salad with Dill Pesto",
    "url": "http://www.epicurious.com/recipes/food/views/orzo-green-bean-and-fennel-salad-with-dill-pesto-242693"
}