Side Pannel
Green Bean Salad W/orange Bergamot Vinai
Green Bean Salad W/orange Bergamot Vinai
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- 1 1/2 lb Green beans; fresh
- 1/4 c Orange bergamot mint;
- -freshly chopped; plus 4
- -sprigs for garnish
- 1/4 c Lemon juice
- 2 Cloves (small) garlic
- 1 ts Sea salt
- 1 ts Cayenne chile pepper;
- -seeded & freshly chopped
- --or-
- 1/2 ts Dried red chile flakes
- 2/3 c Olive oil
- 1/4 c Parsley; freshly chopped
Directions
Recipe via Meal-Master (tm) v8.05
Title: Green Bean Salad with Gruyere and Walnuts
Categories: Salads
Yield: 6 Servings
1 1/2 lb Green beans
1/4 c Oil-and-vinegar dressing,
Either bottled or home-made
1/4 ts Ground cumin
1 tb Dijon mustard
1/2 c Coarsely chopped walnuts
1/4 lb Gruyere cheese, finely diced
1/8 ts Salt
Freshly ground black pepper
To taste
1. Bring a pan of water to the boil. Snap the ends from the beans. Cut in
halves or thirds if very long. Add to the boiling water and time 5 to 7
minutes, or until the beans are tender. Drain in a colander and rinse with
cold water until cool. Wrap in paper towels and a plastic bag;
refrigerate. (This can be done 24 hours in advance.)
2. Whisk together the dressing, cumin and mustard. Refrigerate if not using
right away. About 1 hour before serving the salad, combine the dressing
with the beans, walnuts, Gruyere, salt and pepper. Mix gently. Let marinate
at room temperature 1 hour before serving.
Data per serving: Calories......231 Carbohydrates......11g Monounsaturated
fat....5g Protein........9g Sodium...........180mg Polyunsaturated
fat....7g Fat...........18g Saturated fat.......5g
Cholesterol..........21mg
Adapted from "The Instant Gourmet" by Melissa Clark.
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