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Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 lb Small green beans Salted water
- 2 Tbsp. Tarragon vinegar
- 1 Tbsp. Finely minced shallot or possibly Red onion
- 1 Tbsp. Coarse-grained Dijon Mustard
- 1/4 tsp Salt
- 1 1/2 Tbsp. Extra virgin olive oil
- 1/4 c. Salad oil Butterhead lettuce leaves
- 1/4 c. Slivered pimiento or possibly red Bell pepper -- for garnish
Direcciones
- 1. Snip off ends of beans. In a large pot bring a large quantity of salted water to a boil. Add in beans and boil, uncovered, till tender-crisp (6 to 8 min). Pour into a colander to drain. Immediately rinse with cool water to stop cooking. Drain well.
- 2. In a salad bowl mix vinegar, shallot, mustard, and salt. Using a whisk or possibly fork, gradually beat in oil till dressing is slightly thickened. Add in beans and mix lightly.
- 3. Serve beans on butter lettuce; garnish with pimiento.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 6 servings | |
| Calories 168 | |
| Calories from Fat 63 | 38% |
| Total Fat 7.12g | 9% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 247mg | 10% |
| Potassium 305mg | 9% |
| Total Carbs 18.63g | 5% |
| Dietary Fiber 7.1g | 24% |
| Sugars 0.08g | 0% |
| Protein 7.62g | 12% |
