This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT 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.
"Make hunger thy sauce, as a medicine for health."
Simple is best and this salad is just that - but complex at the same time. The sweet green beans are balanced by the umami flavor of the mushrooms along with the tang of the mustard vinaigrette. This is a great side dish served chilled topped with a seared piece of fish.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes very good leftovers.
|1 lb||green beans|
|2 tsp||olive oil|
|1 lb||crimini mushrooms (sliced)|
|2 Tbsp||extra virgin olive oil|
|1 Tbsp||white wine vinegar|
|1 Tbsp||Dijon mustard|
|1/8 tsp||dried tarragon|
|fresh ground black pepper (to taste)|
Place the water in a large stock pot over high heat.
When the water boils reduce the heat to a simmer and add the green beans.
Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy.
Remove and place in a large bowl of ice water to chill.
While the green beans are chilling, place the two teaspoons of olive oil in a large skillet over high heat.
Add the mushrooms and cook, tossing frequently, for about 15 minutes until the mushrooms are browned. Remove to a bowl and chill.
Drain the green beans and pat dry.
Cut into 1/2 inch lengths.
Add the green beans to the mushrooms and toss well.
In a separate bowl, whisk together the extra virgin olive oil, mustard, tarragon, salt, and pepper.
Add the dressing to the green bean and mushroom mixture and toss well.
Chill well before serving.
Serving size: about 1 cup
|Calories 153||Calories from Fat 84|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 14g||4%|
|Dietary Fiber 5g||17%|
|Vitamin A 16%||Vitamin C 32%|
|Calcium 8%||Iron 12%|
|Vitamin K 21 mcg||Potassium 755 mg|
|Magnesium 40 mg|