Beans and Greens with Sherry-Shallot Vinaigrette
- 1 of 2 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 of 2 In a large bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in shallots. Toss dressing with beans and escarole.
Servings Per Recipe: 6
Per Serving: 0 mg chol., 5 g Fat, total, 87 kcal cal., 137 mg sodium, 3 g pro., 5 g fiber, 10 g carb., 1 g sat. fat