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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Make hunger thy sauce, as a medicine for health."
-Socrates

The refrigerator light goes on...

Simple is best and this salad is just that - but complex at the same time. The sweet green beans are balanced by the umami flavor of the mushrooms along with the tang of the mustard vinaigrette. This is a great side dish served chilled topped with a seared piece of fish.

Refreshing

Vegetables are “refreshed” by placing them in an ice water bath after they have been blanched or steamed.  This abruptly stops the cooking process, fixing the color and keeping the food fresh and crisp. This process is also known as "shocking" food. 


 

Green Bean and Mushroom Salad



Servings = 4 | Serving size =about 1 cup

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes very good leftovers.

3 quarts water
1 lb green beans
2 tsp olive oil
1 lb crimini mushrooms (sliced)
2 Tbsp extra virgin olive oil
1 Tbsp white wine vinegar
1 Tbsp Dijon mustard
1/8 tsp dried tarragon
1/4 tsp salt
fresh ground black pepper (to taste)

Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat.

When the water boils reduce the heat to a simmer and add the green beans.

Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy.

Remove and place in a large bowl of ice water to chill.

While the green beans are chilling, place the two teaspoons of olive oil in a large skillet over high heat.

Add the mushrooms and cook, tossing frequently, for about 15 minutes until the mushrooms are browned. Remove to a bowl and chill.

Drain the green beans and pat dry.

Cut into 1/2 inch lengths.

Add the green beans to the mushrooms and toss well.

In a separate bowl, whisk together the extra virgin olive oil, mustard, tarragon, salt, and pepper.

Add the dressing to the green bean and mushroom mixture and toss well.

Chill well before serving.

Nutrition Facts

Serving size = about 1 cup

Servings = 4

.

Amount Per Serving

Calories 153 Calories from Fat 84
  % Daily Value
Total Fat 9g 14%
    Saturated Fat 1g 4%
    Monounsaturated Fat 7g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 203mg 8%
Total Carbohydrates 14g 4%
    Dietary Fiber 5g 17%
    Sugars 5g  
Protein 5g  
Vitamin A 16% Vitamin C 32%
Calcium 8% Iron 12%
Vitamin K 21 mcg Potassium 755 mg
Magnesium 40 mg