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Ingredients

Directions

  • 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.

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  • In a large bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in shallots. Toss dressing with beans and escarole.

Nutrition Facts

87 calories; 5 g total fat; 0 mg cholesterol; 137 mg sodium. 10 g carbohydrates; 3 g protein;

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