Green Bean Salad
A wonderfully versatile
salad that goes well with almost any entree.
1/2 cup frozen apple juice concentrate, thawed
2 tablespoons apple cider
2 teaspoons vegetable oil or olive oil
1 teaspoon mustard seeds
12 ounces green beans,
trimmed, cut in half on deep diagonal
8 cups mixed baby salad greens,
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.
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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