GREEN BEAN SALAD
1 pound green beans
FOR THE VINAIGRETTE DRESSING:
1/3 cup olive oil OR vegetable oil
2 tablespoons wine vinegar
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon prepared dark mustard
TO SERVE:
Lettuce (optional)
2 tomatoes
1 small onion
1/4 cup grated Parmesan cheese
ripe olives
Heat beans and 1 inch of water salt water (1/2 teaspoon salt to 1 cup of water) to boiling. Cook uncovered for 5 minutes. Cover and cook until tender, whole or cut 10-15 minutes.
Mix all ingredients for the dressing together. Pour over warm beans and toss. Cover and refrigerate at least 2 hours.
Remove beans to lettuce-lined plate with slotted spoon. Add tomatoes and onion. Sprinkle with cheese; garnish with olives.
Servings: 4
Source: Betty Crocker Plain & Fancy Vegetable Cookbook
1 pound green beans
FOR THE VINAIGRETTE DRESSING:
1/3 cup olive oil OR vegetable oil
2 tablespoons wine vinegar
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon prepared dark mustard
TO SERVE:
Lettuce (optional)
2 tomatoes
1 small onion
1/4 cup grated Parmesan cheese
ripe olives
Heat beans and 1 inch of water salt water (1/2 teaspoon salt to 1 cup of water) to boiling. Cook uncovered for 5 minutes. Cover and cook until tender, whole or cut 10-15 minutes.
Mix all ingredients for the dressing together. Pour over warm beans and toss. Cover and refrigerate at least 2 hours.
Remove beans to lettuce-lined plate with slotted spoon. Add tomatoes and onion. Sprinkle with cheese; garnish with olives.
Servings: 4
Source: Betty Crocker Plain & Fancy Vegetable Cookbook
MsgID: 3138398
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (23)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (23)
Board: Daily Recipe Swap at Recipelink.com
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