Green Bean Amandine Salad

This bright green side brightens up any plate, and without the butter usually associated with the dish. If you use regular green beans instead of slender haricots verts, increase the cooking time by 30 seconds or one minute.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 62
Total fat 2.8 g
Satfat 0.3 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 2.5 g
Carbohydrate 8.7 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 186 mg
Calcium 48 mg

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Ingredients:

1 pound haricots verts, trimmed
1 tablespoon sherry vinegar
1½ teaspoons extra virgin olive oil
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon sliced almonds, toasted

PREPARATION:
1. Bring water to a boil in a large pot. Place beans into boiling water, and cook 4 minutes or until crisp-tender.

2. Drain beans, then quickly plunge them into ice water to stop the cooking. Drain well, then pat beans dry with paper towels.

3. In a medium bowl, combine vinegar, oil, mustard, salt, and pepper. Whisk together until well blended. Add beans to vinegar mixture; toss well to coat.

4. Sprinkle with almonds before serving.


Serves 4, 1 cup each







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