1/2 pound green beans, trimmed (frozen green beans from Trader Joe's also work)
3 tablespoons red-wine vinegar
1 tablespoon apricot jam
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 bag butter lettuce salad mix
1 bag butter lettuce salad mix
1/3 cup dried cherries
1/4 cup sliced almonds
1/4 cup sliced almonds
Directions
In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well. (omit step if using frozen green beans- just defrost them)
Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and 2 tablespoons oil; season with salt and pepper.
In a large bowl, toss lettuce with all but 1 tablespoon dressing. Divide salad among four plates; green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.
In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well. (omit step if using frozen green beans- just defrost them)
Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and 2 tablespoons oil; season with salt and pepper.
In a large bowl, toss lettuce with all but 1 tablespoon dressing. Divide salad among four plates; green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.
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