Green Bean Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 366
- Total Fat
- 28
- Saturated Fat
- 8
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 14
- Cholesterol
- 42
- Sodium
- 634
- Total: 15 min
- Active: 15 min
Ingredients
Salad:
8 ounces green beans
8 ounces yellow wax beans
4 ounces crumbled blue cheese (or goat cheese)
1/4 cup dried cranberries
1/4 cup candied walnuts
1 tablespoon minced chives
6 slices cooked turkey bacon, cut into 1/4-inch pieces
Dressing:
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar or champagne vinegar
1 shallot, minced
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Directions
- For the salad: Bring a pot of water to a boil. Prepare an ice-water bath. Blanch the green beans until crisp-tender. Immediately transfer to the ice water to stop the cooking process. Repeat with the wax beans. Drain the blanched beans thoroughly.
- In a large bowl, combine the green beans, wax beans, blue cheese, cranberries, walnuts, chives and bacon.
- For the dressing: In a small bowl, whisk together the Dijon and vinegar until emulsified. Add the shallots. Whisk in the olive oil until emulsified. Season with salt and pepper.
- Add the dressing to the salad and toss to coat. Add a few turns of freshly ground black pepper, if desired.