Green Bean Salad
A wonderfully versatile salad that goes well with almost any entree.

Servings: 4

• 1/2 cup frozen apple juice concentrate, thawed
• 2 tablespoons apple cider vinegar
• 2 teaspoons vegetable oil or olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon mustard seeds
• 12 ounces green beans, trimmed, cut in half on deep diagonal
• 8 cups mixed baby salad greens, packed
• 1 cup chopped sweet red onion*
• 4 large radishes, trimmed, halved, thinly sliced

Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette to taste with salt and pepper.

Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens, onion and radishes. Toss with enough vinaigrette to coat.

* Use less onion if it is not real sweet but stronger in flavor - it will overpower.

Per Serving: 116 Calories; 3g Fat (22.3% calories from fat); 1g Saturated Fat; 2g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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