Warm Green Bean Salad with Toasted Walnuts

Warm Green Bean Salad with Toasted Walnuts

This colorful salad makes a fine prelude to a hearty dinner. Walnut oil's distinctive flavor delivers a rich hit to the dressing.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
6 30 min 30 min

Directions

Ingredients

  • 1 shallot, minced
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 2 tablespoon walnut oil
  • 12 ounces haricots verts, (see Ingredient Note) or green beans, stem ends trimmed
  • 2 tablespoon coarsely chopped walnuts
  • 1 1/2 cups cherry tomatoes, halved
  • 2 tablespoon chopped fresh parsley
  • 6 cups mâche, (see Ingredient Note) or Boston lettuce, torn into bite-size pieces

Cooking Instruction

Step 1

To prepare dressing: Whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil.

Step 2

Cook haricots verts (or green beans), uncovered, in a large pot of boiling water until crisp-tender; 3 to 4 minutes for haricots verts, 4 to 6 minutes for green beans. Drain, refresh under cold water and pat dry.

Step 3

Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.

Step 4

To prepare salad: Combine the beans, tomatoes and parsley in a large bowl. Toss with the dressing. Divide mâche (or lettuce) among 6 salad plates. Spoon bean mixture onto the greens, sprinkle with the walnuts and serve.


Nutrition

  • Serving: Per serving
  • Calories: 135
  • Carbohydrates: 16g
  • Fat: 7g
  • Protein: 4g
  • Dietary Fiber: 5g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Cholesterol: 0mg
  • Potassium: 827mg
  • Sodium: 142mg
  • Exchanges: 2 1/2 vegetable, 1 1/2 fat
  • Carbohydrate Servings:

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