GREEN BEAN AND MUSHROOM SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
- Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
- Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
- Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.
ROASTED PEPPER MUSHROOM SALAD
This is a very pretty dish to serve at any get-together. I always make a double batch so everyone can have seconds.-Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 10 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin slices. In a large bowl, combine the peppers, mushrooms, onion and olives. , In a small bowl, combine the salad dressing, garlic, basil, salt, oregano and pepper. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Serve on lettuce leaves.
Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GREEN BEAN AND MUSHROOM MEDLEY
This is a great vegetable side dish. This is always served at our family gatherings with no leftovers.
Provided by THE MOM
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
- Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 7.7 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 610 mg, Sugar 2.9 g
GREEN BEANS WITH MUSHROOMS AND PEPPERS
Very easy way to dress up green beans. This is a recipe I came up with on my own because DH wanted Green Beans for the zillionth time this week and I needed a change.
Provided by Simply Chris
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil green beans and shallots in water with season salt until green beans are crisp tender.
- Meanwhile, saute garlic, peppers, mushrooms and olive oil in small skillet over medium heat.
- Drain green beans, add the garlic, peppers and mushrooms.
- Add margarine/butter and gently toss.
- Serve.
Nutrition Facts : Calories 103.3, Fat 6.4, SaturatedFat 1, Sodium 42.1, Carbohydrate 11, Fiber 4.3, Sugar 2.5, Protein 2.8
GREEN BEANS WITH MUSHROOM AND SHALLOTS
Provided by Ellie Krieger
Categories side-dish
Time 31m
Yield 6 servings, serving size 1/2 cup
Number Of Ingredients 6
Steps:
- Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
- While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.
GREEN BEAN, MUSHROOM AND OLIVE SALAD
Provided by Marian Burros
Categories dinner, easy, quick, salads and dressings
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Wash and trim green beans. Steam over hot water for 7 minutes, until beans are tender but firm.
- Wash, trim and quarter mushrooms. After green beans have been cooking for about 2 minutes, add mushrooms. When green beans are ready, mushrooms will be, too.
- Wash, trim and thinly slice scallions. Pit olives.
- Whisk oil, vinegar and mustard in a large bowl.
- When green beans and mushrooms are cooked, drain.
- Cut beans in half, and add to dressing along with mushrooms, olives and scallions. Mix well.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 138 milligrams, Sugar 8 grams, TransFat 0 grams
GREEN BEAN, MUSHROOM, PEPPER AND OLIVE SALAD
Provided by Marian Burros
Categories salads and dressings
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Wash and trim the green beans, and steam over hot water for about 7 minutes, until tender but still firm.
- Wash, trim and quarter the mushrooms. After the green beans have been cooking for about 2 minutes, add the mushrooms. When the green beans are ready, the mushrooms will be, too.
- Rinse peppers if they come from a can or jar, and cut into thin strips.
- Wash, trim and thinly slice the green onions. Pit the olives.
- Whisk the oil, vinegar and mustard in a bowl large enough to hold all the ingredients.
- When the green beans and mushrooms are cooked, cut the beans in half, and add to the dressing along with the mushrooms, peppers, olives and green onions. Mix well. Serve with one slice of bread.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 12 grams, TransFat 0 grams
GREEN BEAN AND MUSHROOM SALAD
In search for new recipes for the Holidays I I found this recipe in the brand new Food Network Magazine! They recommend Haricot verts.
Provided by katie in the UP
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a rolling boil.
- Add the beans and cook until crisp tender, about 5 minutes.
- Drain and transfer to a large bowl.
- Toss with 3 tbls olive oil and 1 1/2 tsp salt.
- Cool, uncovered.
- Finely grate zest of 1 lemon; combine with the shallots in another large bowl.
- Squeeze the juice from both lemons on top.
- Add the mushrooms and toss with 1 tbls salt.
- Set aside.
- Toast the walnuts in a dry skillet over med heat until golden and fragrant.
- Sprinkle with sugar and pinch of salt and cook until the sugar melts, about 3 more minutes.
- Remove from the heat and cool.
- Add the remaining 1 tbls oil to the mushrooms and gently combine with the beans, parsley and half the nuts.
- Season with salt and pepper.
- Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.
Nutrition Facts : Calories 203.3, Fat 16.5, SaturatedFat 1.9, Sodium 10.1, Carbohydrate 14.4, Fiber 5.4, Sugar 3.2, Protein 5.2
GREEN BEAN SALAD WITH MUSHROOMS
Provided by Pierre Franey
Categories salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim off the ends of each green bean and if there is a ''string'' down the side, pull it away and discard.
- Bring enough water to a boil to cover the beans when they are added. Add salt.
- Add the beans and when the water returns to a boil let the beans cook about 8 minutes or to the desired degree of doneness. Drain and set aside.
- Remove the anchovies to a flat surface. Add the liquid in which they were packed to a small mixing bowl. Finely chop the anchovies and add them to the bowl.
- Finely chop the egg and add it to the bowl.
- Cut the mushrooms into thin slices and put them in a bowl. Sprinkle with the juice of half a lemon and toss. Add the beans and set aside.
- To the bowl containing the anchovies and egg add the vinegar, oil, pepper and parsley. Beat to blend with a wire whisk. Pour this over the beans and mushrooms, toss to blend.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 544 milligrams, Sugar 5 grams
WARM GREEN BEAN AND MUSHROOM SALAD
Steps:
- Wash, trim and steam green beans over hot water, 5 to 7 minutes.
- Wash, trim and slice mushrooms.
- Whisk oil, stock and vinegar in serving bowl; add mushrooms.
- When green beans are cooked, drain stir into bowl and season with salt and pepper.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 183 milligrams, Sugar 9 grams
GREEN BEAN AND MUSHROOM SALAD W/OLIVE DRESSING
Make and share this Green Bean and Mushroom Salad W/Olive Dressing recipe from Food.com.
Provided by Wildflour
Categories < 30 Mins
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- For salad:.
- Cook green beans in boiling water just til they turn bright green, rinse immediately under cold water, drain well.
- Place green beans, and rest of salad ingredients into large salad bowl and toss with salt and pepper to taste.
- Add lettuce and olive dressing, toss well.
- For dressing:.
- Process everything but oils in food processor or blender til blended.
- Slowly add oils, process til smooth.
- Makes about 1 cup dressing.
Nutrition Facts : Calories 495.6, Fat 47.1, SaturatedFat 6.5, Cholesterol 47.2, Sodium 38.4, Carbohydrate 16.5, Fiber 6.8, Sugar 6.2, Protein 7
GREEN BEAN-AND-ROASTED RED PEPPER SALAD
Private chef Michael Emmanuel's late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven, a broiler also works well. F&W Magazine - From: Ultimate Napa Wine & Pizza Party - October 2009 edition. ;)
Provided by Manami
Categories Salad Dressings
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the broiler.
- Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool.
- Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
- In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt.
- Let stand for 10 minutes.
- Stir in the olive oil and season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil.
- Add the beans and cook until crisp-tender, about 4 minutes.
- Drain and spread out on a large baking sheet.
- Let cool to room temperature.
- In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley.
- Add the shallot dressing and toss well.
- Sprinkle with the macadamia nuts or almonds, toss & serve.
Nutrition Facts : Calories 160.3, Fat 12.6, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 12, Fiber 4.8, Sugar 5, Protein 2.9
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