This is a quick and easy vegetable salad
Ingredients
• 1/2 cup lemon juice, freshly squeezed (2 to 3 whole lemons)
• 1-1/2 teaspoons sugar
• 1-1/2 teaspoons Dijon mustard
• 1 cup corn oil
• 1/3 cup walnut oil
• salt & pepper to taste
• 2 pounds green beans
• 2 cups pecans, toasted
• Salt and pepper to taste
• 1-1/2 teaspoons Dijon mustard
• 1 cup corn oil
• 1/3 cup walnut oil
• salt & pepper to taste
• 2 pounds green beans
• 2 cups pecans, toasted
• Salt and pepper to taste
Directions
- Whisk lemon juice, sugar, and mustard together, and then slowly drizzle in corn and walnut oil until blended. Add salt and pepper to taste.
- Trim beans and cut into 3 inch lengths. Place in a microwavable serving bowl and cover with plastic wrap, leaving a slight space for steam to escape. Steam until crisply tender. Rinse with water to arrest the cooking process. Drain thoroughly.
- Lightly coat the beans with the dressing, adding only as much dressing as you need, and toss in the nuts. Adjust the salt and pepper. Serve at room temperature.
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