Green Bean Walnut And Egg Salad Food

GREEN BEANS AND WALNUT SALAD

Steps:

• In a small bowl, whisk orange and lemon juice, oil, sugar, salt, and pepper. Pour dressing over beans and onions. Add orange and lemon zest. Top with toasted walnuts.

GREEN BEAN, WALNUT AND FETA SALAD

Steps:

• Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry.
• Add the green beans, onions, and walnuts to a large bowl.
• In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste.
• Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked black pepper.

GREEN BEAN AND EGG SALAD WITH GOAT CHEESE DRESSING

Steps:

• Thinly slice half the onion; soak in cold water. Mince 1 tablespoon of the remaining onion half; process with the goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. Add 1 tablespoon water if needed.
• Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 18 minutes. Drain and pat dry. Meanwhile, put the eggs in another pot of salted water; boil for 8 to 10 minutes, then remove to a bowl of cold water. Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes. Drain, run under cold water and pat dry. Peel and slice the eggs.
• Drain the red onion slices. Toss in a bowl with the salad greens, green beans and half of the dressing. Top with the potatoes, tomato and hard-boiled egg slices. Drizzle with the remaining dressing.
• Per serving: Calories 300; Fat 13.5 g (Sat. 5 g; Mono. 5.5 g; Poly. 1.4 g); Cholesterol 222 mg; Sodium 260 mg; Carbohydrate 31 g; Fiber 6 g; Protein 16 g Photography by Antonis Achilleos.
• Photography by Antonis Achilleos

GREEN BEAN & EGG SALAD

Steps:

• 1. Place beans in bowl. Add the onion and vinegar. Stir occasionally.
• 2. Meanwhile, boil the eggs and chop. Set aside.
• 3. Fry the bacon and crumble. Drain the vinegar from the beans. Add crumbled bacon.
• 4. In a small bowl, combine the mayonnaise, mustard, salt and pepper. Add to bean mixture and toss to coat.
• 5. Fold in the boiled, chopped eggs.
• 6. Cover and refrigerate for at least 1 hour before serving.

GREEN BEAN SALAD WITH NUTTY BASIL DRESSING

Steps:

• Preheat the oven to 400°F. Place the walnuts on a baking sheet and toast in the oven until fragrant and slightly darker, 7 to 8 minutes. Set the nuts aside to cool.
• Bring a large pot of water to a boil. Add a generous sprinkling of salt, then the green beans, and boil until they are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process.
• Combine the walnuts, garlic, basil, mustard, vinegar, and honey in the bowl of a food processor fitted with a metal blade. Purée the ingredients until a rough paste forms. With the processor running, add the olive oil in a slow stream until the dressing is smooth and emulsified.
• Place the beans and the dressing in a large bowl, and toss until combined. Add the tomatoes and onion and toss again. Taste the salad, and season with additional salt and freshly ground pepper, as desired. Serve immediately, or cover with plastic and refrigerate until needed.

WARM GREEN BEAN AND WALNUT SALAD

Steps:

• In a blender or mini-processor purée 1 tablespoon of the walnuts with the vinegar, the oil, and salt and pepper to taste. In a steamer set over boiling water steam beans, covered, for 5 to 8 minutes, or until they are crisp-tender, transfer them to a bowl, and toss them with the dressing and the remaining chopped walnuts.