Creamy Horseradish And Green Bean Salad Food

GREEN BEANS IN CREAMY HORSERADISH SAUCE

Steps:

• Stir together the creamy horseradish, mustard, lemon zest and juice in a small bowl.
• Melt the butter in a large skillet over medium heat. Add the green beans and sauté until barely tender, 5 minutes. Add the horseradish mixture and continue sautéing until the beans are tender and coated in the sauce. Add salt and pepper to taste. Serve immediately.

GREEN BEANS WITH HORSERADISH

Steps:

• Cook green beans according to package directions.
• Combine green beans, with remaining ingredients.
• Mix well.
• Serve hot with salt and pepper to taste.

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.

CREAMY GREEN BEAN SALAD WITH HORSERADISH & BACON

Steps:

• Place potato quarters into a pot and cover with cold water; bring to a boil.
• Cook in boiling salted water to cover, 15 to 20 minutes or until fork tender, but do not overcook- you want them tender, but firm enough to hold together in salad.
• Drain and then sprinkle with vinegar and a little salt& pepper to taste; set aside to cool slightly.
• Snap tough string ends off beans, then place beans into a pot with 1 cup water, cover, and let steam for about 3 minutes.
• Drain in a colander and run under cold water to help cool beans off quickly.
• Set colander into a bowl of ice water to cover beans and let sit 2 minutes to chill quickly.
• Drain beans and pat dry, then cut each bean in half.
• Stir together the dressing ingredients in a large bowl.
• Add potatoes, beans, egg, bacon, and green onions, tossing gently.
• Cover and chill well before serving.

SIMPLE GREEN BEAN SALAD

Steps:

• Put a medium saucepan over medium-high heat and add 2 tablespoons olive oil. Once the oil is hot, remove the pan from the heat and add the wheat berries, then return to the heat. Add a pinch of salt and allow the berries to toast. Add 3 1/2 cups water and cook until the wheat berries start to break apart and the water is mostly absorbed, about 45 minutes. Taste; they should be chewy but firm. Set aside.
• Meanwhile, bring a large pot of water to a boil over medium heat. Add salt until the water tastes like mild seawater. How will you know? Taste a drop of water.
• Prepare an ice bath by filling a large bowl with cold water. Add some ice cubes and line the bowl with a strainer. Stir the green beans into the ice bath within the strainer to awaken any beans that are limp. Strain and add them to the boiling water; cook 2 to 3 minutes. Use a slotted spoon or spider to remove the beans from the water, immediately transferring them back to the ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently.
• Transfer the green beans to a kitchen towel and pat dry. Transfer them to a serving bowl and refrigerate.
• In a medium bowl, whisk the remaining 2/3 cup olive oil, the sherry vinegar and balsamic vinegar. Season with salt and pepper and set aside. When ready to serve, add the wheat berries to the beans and drizzle with the vinaigrette to taste. Toss to combine and season with salt and pepper, if needed. Serve immediately.

HARISSA SPICED GREEN BEAN SALAD

Steps:

• Bring a pot of water with a pinch of salt to a rapid boil. While the water heats, fill a large bowl 3/4 full with ice and add enough cold water to just cover ice. Add the green beans, carrots and garbanzo beans to boiling water in small batches to ensure the water does not lose its boil. Boil the vegetables for 3 to 4 minutes, strain and submerge into ice bath as quickly as possible. Remove vegetables from the ice bath as soon as they are no longer warm.
• In a small bowl, whisk together harissa spice, lemon juice, olive oil and white wine vinegar; set aside.
• Place green beans, carrots, garbanzo beans and diced cucumbers in a serving dish and toss with harissa dressing. Serve cold or warm by slightly heating in a saucepan.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CREAMY GREEN BEAN SALAD

Steps:

• For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
• Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
• For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
• To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.

CREAMY BEAN SALAD

Steps:

• In a large bowl, combine the beans, celery, sour cream, onion, pickles, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Just before serving, top with the eggs.

CREAMY GREEN BEAN SALAD

Steps:

• In a bowl, combine sour cream and salad dressing; mix well. Stir in beans, tomato and onion. Cover and refrigerate for 1 hour. Serve on lettuce.

GREEN BEANS WITH HORSERADISH SAUCE

Steps:

• Wash beans and remove ends and strings.
• In a medium saucepan cook green beans in a small amount of boiling water for 20 to 25 minutes or until crisp-tender.
• Meanwhile, for sauce, in a small saucepan stir together the yogurt and flour.
• Stir in horseradish, mustard and celery seed.
• Cook and stir till thickened and bubbly.
• Cook and stir for 1 minute more.
• Pour sauce over green beans; toss gently to coat.