Green Bean Salad
Recipe By Bren
Serving Size: 1
2 pounds green beans, fresh, trimmed but left whole
1/2 cup salad oil
1/4 cup red wine vinegar
3 shallots, peeled and chopped fine
1 tablespoon parsley, finely chopped
salt and pepper
Cook green beans in boiling water 6-8 minutes or until crisp-tender.
Don't overcook or they will lose their crisp texture. Drain under
Wrap beans in paper towels to absorb moisture, then place in large
Blend together rest of ingredients. Pour over green beans and shake
bowl to mix in dressing. Cover and refrigerate until ready to use.
Per Serving (excluding unknown items): 1243 Calories; 110g Fat (75.3%
calories from fat); 15g Protein; 66g Carbohydrate; 27g Dietary Fiber;
0mg Cholesterol; 54mg Sodium. Exchanges: 12 Vegetable; 22 Fat; 0
NOTES: you must divide the carb count by the number of servings minus fiber.
Sometimes I use my favorite bottled dressing, instead of making the
one in the recipe. It's the quick way! If you do this, however,
don't forget to add the carbs for the dressing you are using.
Hint: When boiling any green vegetables, add a dash of baking soda,
to keep them looking their greenest and tasting their best.