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Orzo, Green Bean, and Fennel Salad with Dill Pesto
- 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
Directions:View on Bon Appetit
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