Long Green Bean Salad
This low-fat dish uses chicken stock to reduce the amount of oil used. If you are vegetarian, use a vegetable stock as a substitute.
- Prep Time:
- Total Time:
- Servings: 8
Ingredients
| Salad |
| 8 oz. whole green beans; trimmed haricot vert beans are |
| best but whole green beans work well |
| 4 oranges |
| 1 small red onion, sliced |
| 3 oz. sunflower seeds |
| ½ tsp. salt |
| ¼ tsp. ground black pepper |
| Sherry Mustard Vinaigrette |
| 1 tsp. cornstarch |
| ½ cup low-sodium chicken stock |
| 3 T extra virgin olive oil |
| 2 T sherry vinegar |
| 2 T orange juice |
| 1 T dijon mustard |
| 1 T light brown sugar |
| 2 tsp. shallots, minced |
| 1 clove garlic, minced |
| ½ tsp. kosher salt |
| ¼ tsp. ground black pepper |
Nutritional Information
176 Calories
10.8 g Total fat
1.2 g Saturated fat
0 g Trans fat
0 mg Cholesterol
18.7 g Total carbohydrates
4.4 g Dietary fiber
11.4 g Sugars
4 g Protein
Directions
- Bring a quart of water to a boil; add ¼ teaspoon of salt. Blanch beans for one or two minutes until they are barely tender. Drain the beans and immediately plunge them into ice water to stop the cooking process.
- Trim the peels off the oranges, making sure to remove all of the white pith.
- Working over a bowl, section the oranges, allowing the juice to be caught in the bowl. Save the juice for the dressing. Remove any seeds.
- To make the vinaigrette, combine the cornstarch with one teaspoon of water to form a slurry or thick mixture.
- Bring stock to a boil and add the slurry and stir until the stock has thickened and turns clear. This should take about two minutes. Cool to room temperature and whisk in the remaining vinaigrette ingredients until blended.
- Combine the salad ingredients in a large bowl, toss with the vinaigrette and place in your favorite bowl or on a large plate.
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