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Green Beans With Pecans and Maple Vinaigrette

Green Beans With Pecans and Maple Vinaigrette
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop.
  2. Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
  3. In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.
By June, 2010

Nutritional Information

  • Per Serving
  • Calories 169
  • Fat 14g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 337mg
  • Protein 3g
  • Carbohydrate 11g
  • Sugar 4g
  • Fiber 4g
  • Iron 1mg
  • Calcium 46mg
What does this mean? See Nutrition 101 .

Quick Tip

Green beans
Make-ahead tip: Toast the pecans, cook the green beans, and make the vinaigrette up to a day in advance. Store the pecans at room temperature and refrigerate the beans and vinaigrette separately.

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