This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Life itself is the proper binge." -Julia Child
The sweet-spicy honey and mustard vinaigrette is the perfect complement to the sweet, crunchy blanched green beans. This recipe goes with almost anything – grilled salmon, a turkey burger, or even perfect to take to your next potluck or barbecue.
The best part is another point on your Med Diet Score with the legumes and another with the olive oil. Great food that just happens to be great for you.
Servings: 6 | Serving size: 4 ounces green beans
Cooking Time: 30 Minutes
This recipe can easily be multiplied. This recipe keeps well but the beans will turn gray-green in the refrigerator.
Combine the vinegar, olive oil, 2 tablespoons water, Dijon mustard, honey, and salt in a mixing bowl.
Place in the refrigerator to chill. Whisk occasionally.
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.
When the water begins to boil reduce the heat to medium and steam the green beans until they turn bright green and are slightly tender.
This will take about 10 minutes.
Remove them from the heat and place in the ice water for about 10 minutes.
Remove and shake dry and then add to the cold vinaigrette.
Toss for about 2 minutes until coated well.
Serving size: 4 ounces green beans
|Calories 90||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||6%|
|Saturated Fat 0.5g||3%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 10g||4%|
|Dietary Fiber 3g||12%|
|Vitamin A 4%||Vitamin C 16%|
|Calcium 3%||Iron 7%|
|Vitamin K 40mcg||Potassium 200mg|