| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Salads |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Green beans |
| 1/4 |
c |
Oil-and-vinegar dressing, |
|
|
Either bottled or home-made |
| 1/4 |
ts |
Ground cumin |
| 1 |
tb |
Dijon mustard |
| 1/2 |
c |
Coarsely chopped walnuts |
| 1/4 |
lb |
Gruyere cheese, finely diced |
| 1/8 |
ts |
Salt |
|
|
Freshly ground black pepper |
|
|
To taste |
INSTRUCTIONS
1. Bring a pan of water to the boil. Snap the ends from the beans. Cut in
halves or thirds if very long. Add to the boiling water and time 5 to 7
minutes, or until the beans are tender. Drain in a colander and rinse with
cold water until cool. Wrap in paper towels and a plastic bag;
refrigerate. (This can be done 24 hours in advance.)
2. Whisk together the dressing, cumin and mustard. Refrigerate if not using
right away. About 1 hour before serving the salad, combine the dressing
with the beans, walnuts, Gruyere, salt and pepper. Mix gently. Let marinate
at room temperature 1 hour before serving.
Data per serving: Calories......231 Carbohydrates......11g Monounsaturated
fat....5g Protein........9g Sodium...........180mg Polyunsaturated
fat....7g Fat...........18g Saturated fat.......5g
Cholesterol..........21mg
Adapted from "The Instant Gourmet" by Melissa Clark.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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