| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | June 1995 | 1 | servings | |
INGREDIENTS
| 2 1/2 | lb | Green beans; trimmed |
| 1/4 | c | Fresh lemon juice |
| 2 | tb | Distilled white vinegar |
| 4 | ts | Dijon mustard |
| 1/2 | c | Olive oil |
| 1/2 | c | Canned chicken broth |
| 1 | c | Chopped watercress leaves |
| 1 | bn | Watercress; ends trimmed |
| 1 1/2 | c | Thinly sliced radishes |
INSTRUCTIONS
Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain beans; rinse under cold water. Drain and pat dry. Whisk lemon juice, vinegar and mustard in medium bowl to blend. Whisk in oil and broth. Add chopped watercress. Season with salt and pepper. Toss beans, trimmed watercress and radishes in bowl with dressing. Serves 10. Bon Appetit June 1995 Converted by MC_Buster. Per serving: 1298 Calories (kcal); 110g Total Fat; (71% calories from fat); 20g Protein; 78g Carbohydrate; 0mg Cholesterol; 325mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 14 Vegetable; 1/2 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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