Green Bean Citrus Salad With Almonds Recipes

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GREEN BEANS AND ALMONDS



Green Beans and Almonds image

Fresh, crisp and delicious citrus green beans and almonds are a fast healthy side dish. Sauteed with garlic, onions and orange juice and crunchy nuts.

Provided by Jessica Gavin

Categories     Side

Time 20m

Number Of Ingredients 11

4 quarts water (divided)
1 ⅛ teaspoon kosher salt (divided)
4 cups ice cubes
1 pound green beans (or haricot verts)
1 tablespoon olive oil
¾ cup red onions (thinly sliced, about half an onion)
2 cloves garlic (thinly sliced)
1 teaspoon orange zest
2 tablespoons orange juice
⅛ teaspoon black pepper
1 tablespoon sliced almonds

Steps:

  • Add 3 quarts of water and 1 teaspoon salt to a large pot. Heat pot over high heat until a rolling boil is reached and large bubbles break the surface.
  • Add green beans to boiling water and cook for 2 minutes.
  • Drain and transfer to a large bowl filled with ice water. Allow beans to sit in the ice bath for at least 5 minutes, and then drain well.
  • Heat a large skillet over medium-high heat. Add oil to the pan, swirl to coat.
  • Add red onions and garlic, sauté 3 minutes or until tender, do not allow garlic to brown.
  • Add green beans to the pan and stir well.
  • Add orange zest and juice, ⅛ teaspoon salt and pepper, sauté 2 minutes. Season with more salt and pepper as desired.
  • Serve beans warm topped with almonds.

Nutrition Facts : Calories 111 kcal, Carbohydrate 15 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 69 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving

MIXED GREENS AND CITRUS SALAD



Mixed Greens and Citrus Salad image

Juicy grapefruit and ruby red strawberries add delightful color and a wonderful flavor combination to this refreshing salad. The tangy citrus dressing adds the ideal finishing touch.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup sliced almonds
1/3 cup canola oil
3 tablespoons honey, divided
Dash ground cinnamon
3 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 package (10 ounces) mixed salad greens
1 pint fresh strawberries, sliced
1 medium grapefruit or orange, peeled and sectioned

Steps:

  • In a small skillet over medium heat, cook almonds in 2 teaspoons oil until lightly browned, stirring constantly. Add 1 tablespoon honey and cinnamon; cook and stir for 1-2 minutes longer or until almonds are glazed and golden brown. Spoon almonds onto a greased foil-lined baking sheet, separating almonds into a single layer as much as possible. Set aside to cool., In a food processor, combine the lemon juice, zest, mustard, salt and remaining honey. Cover and pulse until well blended. While processing, gradually add remaining oil in a steady stream. Process until thickened., In a large serving bowl, combine mixed greens, strawberries and citrus sections. Just before serving, drizzle with dressing; toss to coat. Sprinkle with glazed almonds.

Nutrition Facts : Calories 226 calories, Fat 16g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 4g fiber), Protein 3g protein.

GREEN BEAN SALAD WITH ALMONDS



Green Bean Salad with Almonds image

This simple yet flavorful side is sure to be the highlight of any meal. But be warned: The tamari almonds are so delicious you may need to make extra for snacking.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1/2 cup whole roasted almonds
2 tablespoons tamari
1 1/2 pounds green beans, trimmed
2 tablespoons toasted sesame oil
3 tablespoons rice vinegar
2 cloves garlic, minced
2 teaspoons fresh ginger, peeled and finely chopped
1/2 cup fresh cilantro leaves, chopped roughly (optional)

Steps:

  • Place almonds in a small nonstick saute pan. Lightly toast over medium-high heat, about 3 minutes. Add 1 tablespoon tamari and stir until the almonds are coated evenly, about 30 seconds. Transfer to a plate and cool. Chop almonds roughly.
  • Prepare a large bowl of ice water. In a large pot of boiling salted water, cook beans until crisp-tender, about 8 to 10 minutes.
  • Drain the beans and transfer to the bowl of ice water. Remove green beans and drain well.
  • In a large bowl, combine the sesame oil, vinegar, garlic, ginger, and remaining 1 tablespoon of tamari. Add the drained green beans and toss to coat. Garnish with roasted almonds and fresh cilantro, if desired. Serve immediately, while warm.

Nutrition Facts : Calories 150 g, Fat 11 g, Protein 5 g

GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS



Green beans with shallots, garlic & toasted almonds image

Make an effort with your side dishes and you can make the main course simple but still deliver a stunning meal

Provided by John Torode

Categories     Dinner, Side dish, Supper, Vegetable

Time 15m

Number Of Ingredients 6

300g green beans
2 tbsp olive oil
2 small shallots , very finely sliced
3 garlic cloves , thinly sliced
squeeze lemon
2 tbsp toasted flaked almonds

Steps:

  • Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
  • Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.

Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein

GREEN BEAN-CITRUS SALAD WITH ALMONDS



Green Bean-Citrus Salad with Almonds image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt
2 pounds green beans, trimmed and halved
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons champagne vinegar or white wine vinegar
2 teaspoons dijon mustard
2 teaspoons honey
1/2 cup extra-virgin olive oil
2 blood oranges, cut into segments
1 navel orange, cut into segments
1 ruby red grapefruit, cut into segments
1/2 cup chopped fresh cilantro or mint
1/4 red onion, thinly sliced
1 red jalapeno pepper, thinly sliced (remove seeds for less heat)
Freshly ground pepper
1/4 cup sliced almonds, toasted

Steps:

  • Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours.)
  • Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine. Season with salt and pepper; sprinkle with the almonds.

GREEN BEAN SALAD WITH CILANTRO AND SOY-GLAZED ALMONDS



Green Bean Salad with Cilantro and Soy-Glazed Almonds image

Categories     Salad     Ginger     Herb     Nut     Picnic     Low Fat     Quick & Easy     High Fiber     Almond     Green Bean     Summer     Chill     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1/4 cup whole almonds (about 1-1/2ounces)
4 teaspoons low-sodium soy sauce
1 pound green beans, trimmed, cut into 1-inch pieces
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 large garlic clove, pressed
1 teaspoon minced peeled fresh ginger
2 tablespoons thinly sliced green onions
1/3 cup fresh cilantro leaves

Steps:

  • Place almonds in small nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat medium-high. Add 3 teaspoons soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute. Transfer to plate and cool. Chop almonds. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans under cold water. Drain well. (Almonds and beans can be prepared 6 hours ahead. Cover almonds and store at room temperature. Cover and refrigerate beans; bring to room temperature before continuing.)
  • Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in large bowl to blend. Add beans and toss to coat. Sprinkle green onions, cilantro and almonds over salad and serve.

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