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Green Bean Salad

Green Bean Salad

Nutrition Facts
  • cal. (kcal) 198
Green Bean Salad
  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 11 mins
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by 3 people
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Ingredients

Vinaigrette:
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 tablespoons extra-virgin olive oil
  • 4 tablespoons snipped fresh chives
Green Beans:
  • 2 pounds green beans, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, thinly sliced
  • 1/3 cup dried cranberries
  • 2 cloves garlic, finely chopped
  • 3 ounces Parmesan cheese, shaved with a vegetable peeler

Directions

Vinaigrette:
  1. In a small bowl, whisk vinegar, mustard, salt and pepper. Drizzle in the olive oil, whisking continuously until dressing is emulsified. Add chives; set aside.
Green Beans:
  1. Bring large pot of lightly salted water to boil. Add beans; simmer 5 minutes or until crisp-tender. Drain; place in serving bowl. Toss with vinaigrette dressing.
  1. Heat the oil in a medium-size skillet over medium heat. Add shallots, cranberries and garlic. Cook about 6 minutes or until softened. Pour over beans and toss. Top with Parmesan cheese and serve. Makes 8 servings.

Nutrition Information for Green Bean Salad

Servings Per Recipe: 8
PER SERVING: 198 cal., 14 g total fat (3 g sat. fat), 9 mg chol., 333 mg sodium, 14 g carb. (4 g fiber), 6 g pro.

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