Schnittbohnensalat (green-bean Salad)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | German | German, Salads, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | lb | Green Beans, Fresh * |
| Boiling Salted Water | ||
| 1/4 | c | Stock, ** |
| 3 | T | Vinegar |
| 3 | T | Vegetable Oil |
| 2 | Onions, Med. Thinly Sliced | |
| 1/2 | t | Dried Dillseed |
| 1 | t | Sugar |
INSTRUCTIONS
Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular stock.) +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 127
Calories From Fat: 95
Total Fat: 10.8g
Cholesterol: <1mg
Sodium: 24.6mg
Potassium: 143.7mg
Carbohydrates: 6.7g
Fiber: 2.2g
Sugar: 2.2g
Protein: 1.7g