Green Beans with Poppy Seed Dressing
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Green Beans with Poppy Seed Dressing
These warm, fresh-tasting beans offer an exciting alternative to old standby mushroom-soup-based green-bean casseroles. Toasting the poppy seeds brings out their nutty flavor.
Times
- Ready Time : 0 min
Servings
Ingredients
- 1 teaspoon poppy seeds
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar or rice-wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon honey
- 1 tablespoon minced shallot
- 1/8 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 pound green beans, stem ends trimmed
Directions
Preparation
1. To prepare dressing: Heat a small dry skillet over medium-low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool.
2. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.
3. To prepare beans: Cook beans in a large pot of boiling water until just tender, 5-7 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.
Tips
Recipe Nutrition:
Per serving: 113 calories; 8 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 11 g carbohydrates; 2 g protein; 4 g fiber; 104 mg sodium; 184 mg potassium; 1 g added sugar
Nutrition Bonus: Vitamin C (20% daily value), Fiber (15% dv), Vitamin A (15% dv)
1 Carbohydrate Servings
Exchanges: 1 1/2 vegetable, 1 1/2 fat (mono)
Description
Contributed by: EatingWell.com
About Eating Well
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Pareve , Sauce & Dressing, Side Dish, Vegetable Side , Fourth of July, Lag BaOmer, Purim, Rosh Hashanah, Shabbat, Thanksgiving , American , Dinner Tonight, Freezer Friendly, Make Ahead, Quick (under 30 minutes) , Budget, Gluten Free, Low Carb, Low Fat, Picnic, Vegan, Vegetarian, Whole Grain , Beans, Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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