Post by Tim Wescott on Jul 6, 2004 9:16:18 GMT -5
Green Bean Salad:
12 ounces fresh small green beans, ends trimmed
8 fresh mushrooms, sliced
1/2 cup chopped red onion
3 tablespoons canola or corn oil
1 tablespoon balsamic or red wine vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cook the green beans in a large pot of boiling water for 5 minutes;
drain. Plunge the beans into a bowl of ice water to stop the cooking
and retain their bright green color. Drain and place in a large bowl.
Add the mushrooms and onions to the beans; toss to mix.
For the dressing, whisk the oil into the vinegar in a small bowl; add
the remaining ingredients and pour over the green beans.
Toss lightly.
Serve immediately.
Makes 3-3/4 cups (4 servings).
Nutritional Information Per Serving (about 1 cup):
Calories: 136
Fat: 11 g
Cholesterol: 0 mg
Sodium: 295 mg
Carbohydrate: 9 g
Dietary Fiber: 3 g
Sugars: 3 g
Protein: 2 g
12 ounces fresh small green beans, ends trimmed
8 fresh mushrooms, sliced
1/2 cup chopped red onion
3 tablespoons canola or corn oil
1 tablespoon balsamic or red wine vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cook the green beans in a large pot of boiling water for 5 minutes;
drain. Plunge the beans into a bowl of ice water to stop the cooking
and retain their bright green color. Drain and place in a large bowl.
Add the mushrooms and onions to the beans; toss to mix.
For the dressing, whisk the oil into the vinegar in a small bowl; add
the remaining ingredients and pour over the green beans.
Toss lightly.
Serve immediately.
Makes 3-3/4 cups (4 servings).
Nutritional Information Per Serving (about 1 cup):
Calories: 136
Fat: 11 g
Cholesterol: 0 mg
Sodium: 295 mg
Carbohydrate: 9 g
Dietary Fiber: 3 g
Sugars: 3 g
Protein: 2 g