boil water and trim beans to 2-inch lengths. cook until barely tender, 3-5 min. drain (save water) and immerse in ice water
fill pan with saved hot water and bring back to boil. add orzo and cook until barely tender, 8-10 min. drain and rinse with cold water.
husk corn and cut kernels off
dressing: combine vinegar, oil, shallot, mustard, tarragon and salt/pepper to taste.
Mix pasta with 1/2 c of dressing, layer all ingredients together and save rest of dressing in refrig until serving. Add more dressing as needed...I usually end up with leftover dressing.
best summer salad
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (160g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 33 (25%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 12.4mg||4 %|
|Sodium 48.9mg||2 %|
|Potassium 315.2mg||8 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 18.3g|
|Protein 4.4g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 131
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