Green Beans With Walnut Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From the cookbook Cook Now Serve Later by Reader's Digest, this is yummy and looks good too! Ingredients:
3 quarts water |
1 1/2 lbs green beans, trimmed (or combination of green and yellow beans) |
3/4 cup walnuts, coarsely chopped |
8 green onions, minced |
1/4 cup parsley, chopped |
1/4 cup dill, snipped |
3/4 cup olive oil |
1/4 cup cider vinegar (may use part balsamic) |
1/2 teaspoon salt, to taste |
1/4 teaspoon black pepper, to taste |
1/2 cup radish, thinly sliced (or radish roses) |
2 tablespoons parsley, snipped (or or and dill) |
Directions:
1. In a large saucepan, bring the water to a boil over high heat. Add the beans, reduce the heat to moderate, cover, and cook until crisp tender-about 5 minutes. Drain the bean in a colander and rinse under cold water. Drain well and place in a serving bowl.
2. Blend the walnuts, green onions, parsley, dill, olive oil, vinegar, salt, and pepper in a food processor or blender until smooth, about 1 minute. Spoon over the beans and toss well. Refrigerate, tightly covered, for about 1 hour. This will keep up to 24 hours.
3. Just before serving, garnish with the radishes and parsley, if desired. Serve as a side dish or a light luncheon dish with cheese and a crusty bread. Enjoy!
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