Green Bean Salad With Mustard Vinaigrette
Serves 6|
Hands-On Time:
20m
|
Total Time:
20m
Ingredients
- kosher salt and pepper
- 1 1/2 pounds green beans, trimmed
- 1 tablespoon Dijon mustard
- 2 tablespoons sherry vinegar
- 3 tablespoons extra-virgin olive oil
- 1/2 cup sliced almonds, toasted
Directions
- Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes. Drain and run under cold water to cool.
- Rub the beans vigorously between your hands to break them in half lengthwise. Transfer to a bowl.
- Whisk together the mustard, vinegar, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle over the green beans.
- Sprinkle with the almonds.
Nutritional Information
- Per Serving
- Calories 149Calories From Fat 66%
- Fat 11g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 100mg
- Carbohydrate 10g
- Fiber 5g
- Sugar 2g
- Protein 4g
What does this mean? See Nutrition 101.
Quick Tip
Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.
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