Green Bean Salad w/ shallot vinagrette

By DonnaAnn

  • 2 tablespoons white wine vinager

  • 1 tablespoon olive oil (extra virgin preferred)

  • 1 teaspoon dijon mustard

  • 1/4 cup finely chopped shallots

  • 1 pound fresh green beans, trimmed and cut into 1 inch pieces

  • 1 medium red bell pepper, diced

  • 2 - 3 tablespoons sniped fresh parsley

  • pepper to taste.

  1. in a small bowl, whisk together the vinager, oil, and mustard. Stir in the shallots. Set aside at room temperature for at least one hour.

  2. Fill a large saucepan with water. Bring to a boil over high heat. Add the beans. Cook for 3-4 minutes, or until tender crisp. drain in a colander and rinse under cold running water until cool. drain well and pat dry with paper towels. transfer to a serving bowl.

  3. Stir the bell pepper and parsely into the beans. add the dressing and peper toss well.

Nutritional Facts

cals. 43
total fat 2.0g
sat.fat 0.5 g
trans fat 0.0g
poly.fat 0.0g
mono fat. 1.0g
cholesterol 0 mg
sodium 18 mg. carbs 6 g
fiber 2 g. sugars 2 g. protien 1 g.
dietary exchanges
1 veggy
1/2 fat

lunch side side dish gluten free dairy free low carb boil low saturated fat anti inflammatory

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