GREEN BEAN SALAD WITH RASPBERRY VINAIGRETTE

This cold green bean side dish is dressed with a sweet raspberry vinaigrette and topped with crunchy pine nuts.

Yield: Serves 4.

GREEN BEAN SALAD WITH RASPBERRY VINAIGRETTE

Ingredients

  • 1/4 cup olive oil
  • 1 tbsp raspberry vinegar
  • 1 tsp honey
  • 1 tsp whole grain mustard
  • 1/2 tsp dry mustard
  • Dash salt
  • 1 clove garlic, crushed
  • 4 cups cut green beans (2 inch)
  • 1 red bell pepper, thinly sliced
  • 1/3 cup thinly sliced green onions
  • 1/4 cup pine nuts

Directions

  1. To prepare raspberry vinaigrette, whisk together oil, vinegar, honey, mustard, dry mustard, salt and garlic until blended; set aside.
  2. Cook beans in boiling salted water for 1 1/2 minutes; drain. Cool immediately in ice water; drain.
  3. Combine beans, red pepper and green onions in a bowl. Remove and discard garlic from raspberry vinaigrette. Stir raspberry vinaigrette and pour over bean mixture; toss to combine. Sprinkle with pine nuts.
Nutritional analysis per serving:

196 calories, 16 g fat, 3.6 g protein, 12.5 g carbohydrte, 4.1 g fibre, 81 mg sodium

Tip:

To bruise garlic, peel clove and flatten it with a glass or the side of a knife blade.