This recipe is 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.
"Vinegar, the son of wine."
Never overcook your beans unless you are going to make southern beans.
There are two types of walnut - the English walnut and the black walnut. The English walnut was so named because the traders who imported them from their native Persia were mostly English (they are more accurately called Persian walnuts). The meat of English walnuts are lighter than the American Black walnut. There are dozens of varieties of both, but in general English walnuts have a softer flavor than their American cousins. The black walnut has a slightly stronger wild flavor.
Because of the high fat content walnuts don't keep well, so the fresher the better. They should have a sheen to them when purchased fresh. As they age the nut meat will take on a dusty, dull coat. Older nuts will be more fragile. Shelled nuts can be kept about 3 months in a cool place and up to a year in the freezer.
Walnuts are high in total fat, having about 18 grams per ounce, but the fats in many nuts and seeds have been shown to be good for you. Studies have been done with walnuts and they have been shown to be very powerful at reducing LDL (bad cholesterol).
4 ounces walnuts = 172 calories, 16g fat, 1g sat fat, 4g mono fat, 7g protein, 3g carbohydrates, <1mg sodium, 0mg cholesterol
Servings = 6 | Serving size =4 ounces green beans
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
This recipe keeps well but the beans will turn gray-green in the refrigerator.
|2 Tbsp||fresh lemon juice|
|1/4 cup||red wine vinegar|
|2 Tbsp||extra virgin olive oil|
|1 ounce||pure walnut extract|
|1 tsp||granulated sugar|
|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).
Serving size = 4 ounces salad
Servings = 6
Amount Per Serving
|Calories 96||Calories from Fat 41|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 4g||15%|
|Vitamin A 16%||Vitamin C 35%|
|Calcium 4%||Iron 7%|
|Vitamin K 19 mcg||Potassium 262 mg|
|Magnesium 30 mg|