String Bean Casserole Salad
- Yield: 1 pound of green beans
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 174
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 26
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 5
- Cholesterol
- 4
- Sodium
- 536
Ingredients
Kosher salt and freshly ground black pepper
1 pound green beans, trimmed and cut into thirds
1 red bell pepper, seeded and sliced
1/2 cup apple cider vinegar
2 ounces dried porcini mushrooms
2 cloves garlic, smashed
8 sprigs fresh thyme
1/4 cup Hidden Valley® Original Ranch® Dressing
1/2 cup French-fried onions, lightly hand-crushed (recommended French's)
Directions
- Fill up a large bowl with water and a few handfuls of ice, set aside. Bring a large pot of water to a roiling boil. Add a heavy pinch of salt, the green beans and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, move the vegetable to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.
- To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, vinegar, mushrooms, garlic, thyme and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more.
- Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the Hidden Valley® Original Ranch® Dressing. Toss and serve with fried onions sprinkled over the top.