Green Bean Salad With Apricot Vinaigrette Recipes
GREEN BEAN SALAD WITH APRICOT VINAIGRETTE
Categories Salad Side Low Fat High Fiber Apricot Papaya Pistachio Green Bean Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool.
- Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool in large bowl of ice water. Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.)
- Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.
- Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata.
GREEN BEAN SALAD WITH APRICOT VINAIGRETTE
From Bon Appetit, this is a nice salad for company because most of it can be prepared the day before.
Provided by lazyme
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil nectar in medium saucepan until reduced to scant cup, about 5 minutes.
- Mix in vinegar and apricots.
- Let stand until apricots soften, about 15 minutes.
- Puree mixture in blender.
- Season to taste with salt and pepper.
- Cool.
- Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
- Drain.
- Cool in large bowl of ice water.
- Drain again.
- Pat beans dry with paper towels.
- (Can be prepared 1 day ahead; wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.).
- Place beans in large bowl.
- Add 6 tablespoons vinaigrette and toss to coat.
- Season with salt and pepper.
- In another large bowl, toss mixed greens with enough remaining vinaigrette to coat.
- Season to taste with salt and pepper.
- Mound mixed greens in center of 6 plates.
- Surround with papaya slices.
- Arrange beans atop mixed greens.
- Sprinkle with pistachios and ricotta salata.
Nutrition Facts : Calories 136.7, Fat 3.5, SaturatedFat 1.4, Cholesterol 6.7, Sodium 93.4, Carbohydrate 25.1, Fiber 5.3, Sugar 16.1, Protein 4.3
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