| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
February 19 |
1 |
Servings |
INGREDIENTS
| 5 |
|
Radishes, unpeeled trimmed |
|
|
coarsely chopped |
| 1/2 |
c |
Olive oil |
| 2 |
T |
Sherry wine vinegar |
| 1 |
T |
Honey mustard |
| 1/2 |
t |
Minced garlic |
| 1 1/2 |
lb |
Slender green beans, trimmed |
| 4 |
c |
Mixed greens, such as red |
|
|
leaf |
|
|
lettuce and baby |
|
|
spinach torn into |
|
|
bite-size pieces |
| 1 |
|
Red onion, thinly sliced |
| 2 |
|
Radishes, sliced paper-thin |
|
|
optional |
INSTRUCTIONS
Cook green beans in large pot of boiling salted water until just
crisp-tender, about 5 minutes. Drain beans and rinse under cold water.
Drain. Pat dry with paper towels. Wrap in kitchen towels and place in
plastic bag. Chill until cold, at least 1 hour and up to 1 day. Place
beans, mixed greens and onion in large bowl. Toss with enough dressing
to coat. Season with salt and pepper. Garnish with sliced radishes, if
desired. Serves 8. Bon Appetit February 1995 Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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