| 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!”