| 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 |
t |
Ground cumin |
| 1 |
T |
Dijon mustard |
| 1/2 |
c |
Coarsely chopped walnuts |
| 1/4 |
lb |
Gruyere cheese, finely diced |
| 1/8 |
t |
Salt |
|
|
Freshly ground black pepper |
|
|
To taste |
INSTRUCTIONS
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.) 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
A Message from our Provider:
“He who angers you, controls you!”