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Beans and Greens with Sherry-Shallot Vinaigrette

Beans and Greens with Sherry-Shallot Vinaigrette

Nutrition Facts
  • cal. (kcal) 87
  • Makes: 6 servings
  • Prep: 10 mins
  • Cook: 4 mins
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Ingredients

  • 1/2 pound green beans
  • 1/2 pound wax beans
  • 2 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup finely diced shallots
  • 10 cups roughly chopped escarole

Directions

  1. Bring a pot of salted water to a boil. Add beans; return to a boil and cook 3 to 4 minutes, until crisp-tender. Drain beans and run under cold water until cool. Set aside.
  2. In a large bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in shallots. Toss dressing with beans and escarole.

Nutrition Information for Beans and Greens with Sherry-Shallot Vinaigrette

Servings Per Recipe: 6
PER SERVING: 87 cal., 5 g total fat (1 g sat. fat), 137 mg sodium, 10 g carb. (5 g fiber), 3 g pro.

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