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Green Beans in Walnut Vinaigrette
Servings = 6 | Serving size =4 ounces green beans
2 Tbsp shallot
2 Tbsp fresh lemon juice
1/4 cup red wine vinegar
2 Tbsp extra virgin olive oil
1 ounce pure walnut extract
1/4 tsp salt
1 tsp granulated sugar
2 cup water
1 1/2 lbs fresh green beans
Combine the shallot, lemon juice, vinegar and walnut
extract in a mixing bowl.
Slowly add the oil while whisking to blend completely.
Add the sugar 1/4 tsp. at a time to adjust for acidity
to taste.
Chill completely in freezer whisking occasionally so
the dressing doesn’t freeze.
Place the water in a medium stock pot and set a
steamer basket inside the pot. Place the pot on the
range over high heat. Steam the green beans until they
turn bright green and are slightly tender. This will
take 10 - 15 minutes. Toss the beans at about five
minutes and again at ten minutes so they cook evenly.
Remove them from the heat and place in the cold
vinaigrette immediately. Toss for about 2 minutes
until coated well. Chill.
Serve as soon as chilled (this can be kept for days
but the beans will slowly turn gray green and not look
as fresh).
http://groups.yahoo.com/group/Fruits-n-Veggies-recipes/
Need more fruits and veggies in your diet?
Recipe source: love2collectrecipes yahoo group, submitted by Tamara.
PEG’S NOTE: I didn’t have any walnut extract, so I just threw in about 1/3 of a cup of chopped walnuts in the vinaigrette….YUMMY!
Servings = 6 | Serving size =4 ounces green beans
2 Tbsp shallot
2 Tbsp fresh lemon juice
1/4 cup red wine vinegar
2 Tbsp extra virgin olive oil
1 ounce pure walnut extract
1/4 tsp salt
1 tsp granulated sugar
2 cup water
1 1/2 lbs fresh green beans
Combine the shallot, lemon juice, vinegar and walnut
extract in a mixing bowl.
Slowly add the oil while whisking to blend completely.
Add the sugar 1/4 tsp. at a time to adjust for acidity
to taste.
Chill completely in freezer whisking occasionally so
the dressing doesn’t freeze.
Place the water in a medium stock pot and set a
steamer basket inside the pot. Place the pot on the
range over high heat. Steam the green beans until they
turn bright green and are slightly tender. This will
take 10 - 15 minutes. Toss the beans at about five
minutes and again at ten minutes so they cook evenly.
Remove them from the heat and place in the cold
vinaigrette immediately. Toss for about 2 minutes
until coated well. Chill.
Serve as soon as chilled (this can be kept for days
but the beans will slowly turn gray green and not look
as fresh).
http://groups.yahoo.com/group/Fruits-n-Veggies-recipes/
Need more fruits and veggies in your diet?
Recipe source: love2collectrecipes yahoo group, submitted by Tamara.
PEG’S NOTE: I didn’t have any walnut extract, so I just threw in about 1/3 of a cup of chopped walnuts in the vinaigrette….YUMMY!