If you’ve been here for a while or if you are new to my little blog, there is something you need to know about me. I LOVE green beans. I could eat them every day if I could. Summer is my favorite because they are fresh and crisp and so yummy. This is a great salad with a tasty vinaigrette that goes well with just about any dish. Recipe from Family Circle Magazine.
Also, when I say that something is “optional” on a recipe, it means that it is in the original recipe but I took it out for various reasons (we don’t like it, we don’t have it on hand, etc.). So don’t be afraid to customize these recipes to your family too!
Meal Planning: Served with Stuffed Chicken Breasts
Ingredients:
Vinaigrette-
-2 Tbsp red wine vinegar
-2 tsp Dijon mustard
-1/4 tsp salt
-1/4 tsp black pepper
-5 Tbsp olive oil
-4 Tbsp snipped fresh chives (optional)
Green Beans-
-2 lbs green beans, trimmed
-1 Tbsp olive oil
-2 large shallots, thinly sliced (optional)
-1/3 cup dried cranberries
-2 cloves garlic, finely chopped
-3 ounces Parmesan, shaved with a vegetable peeler
Directions:
1. Vinaigrette: 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.
2. Green Beans: Bring large pot of lightly salted water to a boil. Add beans; simmer 5 minutes or until crisp-tender. Drain; place in serving bowl. Toss with vinaigrette dressing.
3. 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.
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