Balsamic Green Bean Cucumber Salad Food

BALSAMIC GREEN BEAN SALAD

Steps:

• Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

GREEN BEAN & BALSAMIC SALAD

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the tomatoes, cucumber and beans. In a small bowl, whisk the remaining ingredients. Pour over vegetables; toss to coat.

FRESH GREEN BEAN SALAD

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

BALSAMIC CUCUMBER SALAD

Steps:

• In a large bowl, combine cucumber, tomatoes and onion. Add vinaigrette; toss to coat. Refrigerate, covered, until serving. Just before serving, stir in cheese. Serve with a slotted spoon.

CLASSIC MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• to Make Vinaigrette:.
• In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
• In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
• In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
• Serve immediately on chilled salad plates.

EASY, COLD BALSAMIC GREEN BEAN SALAD

Steps:

• Add about 6 cups of water to a large pot on the stove. Boil the water.
• When the water has boiled, add the green beans. Cook for 2-3 minutes until the green beans turn very bright green and are crisp.
• Remove the green beans from the pot and rinse with cold water. Dry the green beans.
• Add the green beans to a large bowl with the balsamic vinegar, olive oil, feta, tomatoes, basil, sliced onions, salt and pepper to taste.
• Stir to combine all of the ingredients.
• Chill in the fridge for 45 minutes.

GREEN BEANS WITH BALSAMIC VINEGAR

Steps:

• Rinse and snap beans.
• Mince garlic.
• Mix garlic, vinegar and olive oil and set aside.
• Steam beans until tender but firm, approximately 10-15 minutues.
• Toss with balsamic vinegar dressing.
• Can be refrigerated and served cold.

GREEN BEAN SALAD WITH CREAMY DRESSING

Steps:

• In a saucepan of boiling water, cook green beans, uncovered, until crisp-tender, 3-5 minutes. Remove beans with a slotted spoon; drop immediately into ice water. Drain and pat dry., Place cucumber, red pepper, onion and beans in a large bowl. Whisk together dressing ingredients; toss with vegetables. Refrigerate, covered, until cold.

EASY COLD GREEN BEAN SALAD

Steps:

• Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
• Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
• Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

BALSAMIC GREEN BEAN & RED ONION SALAD W/ MULTIGRAIN CROUTONS

Steps:

• For Green Bean & Red Onion Salad:.
• Cook green beans until just tender crisp, drain and immediately set in an ice bath (or cold water) to stop the cooking process.
• Once green beans have cooled to (at least) room temperature and drain.
• In a large zip-lock bag add the fresh green beads, sliced red onion, minced garlic, balsamic vinegar, olive oil and salt and freshly ground black pepper to taste.
• Gently fumble zip-lock bag until all ingredients are well mixed; set in the refrigerator until ready to serve.
• For Multigrain Croutons:.
• Preheat oven to 300°F.
• Spray a large cookie sheet with non-stick cooking spray.
• Spread out multi-grain french loaf pieces evenly over the cookie sheet and drizzle with olive oil.
• Sprinkle with garlic powder, dried Italian herbs and salt - enough to suit your taste; give a gentle stir.
• Bake multi-grain croutons roughly 15 to 18 minutes or until croutons are lightly brown and dry (yet still ever so slightly chewy), gently mixing once halfway during baking.
• Assemble green bean & red onion salad on a serving plate.
• Top with multi-grain croutons and sprinkle with freshly grated Parmesan cheese.
• Enjoy!

BALSAMIC GREEN BEANS

Steps:

• Add 1 tbsp balsamic vinegar to sugar, mix and set aside.
• Heat a skillet on high heat, add oil.
• Add garlic, shallots and green beans, salt and pepper; stir fry for a few minutes until beans start to shrivel.
• Reduce heat to low, add water and balsamic mixture and cover, cook for 5 minutes more.
• Stir in remaining balsamic, add butter and almonds, swirling pan to blend.

BALSAMIC THREE-BEAN SALAD

Steps:

• Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving.