Food for Thought: Warm Green Bean Salad
In honor of National Salad Month, “Lettuce Celebrate”… (I couldn’t resist). Here is another idea for a salad. Now with the warmer weather coming (some day) salads are a great option for a meal!
Warm Green Bean Salad with Toasted Walnuts
- 12 ounces haricot verts (skinny French green beans) green beans
- 2 TB coarsely chopped walnuts
- 1 1/2 cups cherry tomatoes, halved
- 2 TB chopped fresh parsley
- 6 cups salad green blend (you choose)
- 1 shallot minced
- 1 TB red-wine vinegar
- 1 TB Dijon mustard
- 1/4 tsp salt
- Freshly ground black pepper to taste
- 2 TB walnut oil
To prepare dressing, whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil. Cook green beans uncovered in a large pot of boiling water until crisp-tender (3-4 minutes for haricot verts) 4-6 minutes for green beans).
Drain, rinse under cold water and pat dry.
Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2-3 minutes. Transfer to a small bowl to cool.
To prepare salad, combine the beans, tomatoes, and parsley in a large bowl. Toss with the dressing. Divide salad greens among 6 salad plates. Spoon bean mixture onto the greens; sprinkle with the walnuts and serve.
Prep time: 30 minutes; Servings: 6
Calories: 112; Fat gr: 7(1 gr saturated); Fiber gr: 5
If you wanted to make this a main meal salad you could divide it among 3 plates. Add a bit of lean protein (grilled chicken, hard boiled egg, fish).
Make it your own and ENJOY!
Kathy Soury, Healthy Living & Weight Loss Coach
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