WALNUT GREEN BEAN SALAD
Sauteed green beans, hunks of blue cheese and toasted nuts make this an extremely decadent salad. "I lightened up two recipes and combined them into this elegant specialty," writes Sarah Bartel from her home in Kewaunee, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, saute the green beans in 1 tablespoon oil until crisp-tender. In a large bowl, combine the salad greens and beans. , In a small bowl, whisk the vinegar and remaining oil; drizzle over salad and toss to coat. Sprinkle with walnuts and blue cheese. Serve immediately.
Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 45mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEAN AND WALNUT SALAD
Cranberries make this side dish delightfully Christmasy. Everyone will love the crunchy walnuts, too. -Deborah Giusti, Hot Springs, Arkansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender; drain. , In a large bowl, combine the beans, walnuts and cranberries. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture; toss to coat. Cover and refrigerate until chilled. Toss before serving.
Nutrition Facts : Calories 152 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
GREEN BEANS WITH WALNUTS
Super yummy dish that can be prepared in advance, and tossed with hot oil just before the dinner is served. Originally submitted to ThanksgivingRecipe.com.
Provided by Tina
Categories Side Dish Vegetables Green Beans
Yield 8
Number Of Ingredients 7
Steps:
- Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
- Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
- Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 10.2 g, Cholesterol 7.6 mg, Fat 16 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 28.1 mg, Sugar 2 g
GREEN BEAN AND WALNUT SALAD (MTSVANI LOBIOS PKHALI)
An excellent salad to go with a Russian Barbeque! For a crunchier salad, serve it soon after adding the dressing; for a more piquant flavor, make it the day before to allow the green beans to soak up the flavors of the garlic, vinegar, and walnut .
Provided by Witch Doctor
Categories Vegetable
Time 1h7m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the walnuts, garlic, vinegar, lemon juice, water, and oil. Mix thoroughly. Let stand for 30 minutes.
- Bring enough lightly salted water to a boil to cover the beans when added. Add the beans and boil until the beans are tender, about 7 minutes. Drain, refresh under cold running water, and drain again. Pat dry.
- In a salad bowl, combine the beans and the onion. Add the dressing, cilantro, and more vinegar, if desired. Season to taste with salt and pepper and toss well. Serve either chilled or at room temperature.
Nutrition Facts : Calories 199.4, Fat 16.8, SaturatedFat 2, Sodium 8.5, Carbohydrate 11.7, Fiber 4.8, Sugar 2.6, Protein 3.9
GREEN BEAN CASSEROLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
- Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
- Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.
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, WALNUT AND EGG SALAD
How simple is this Green Bean, Walnut and Egg Salad? Two-steps simple: Arrange. Drizzle. That's it. Serves 15.
Provided by My Food and Family
Categories Home
Time 15m
Yield 15 servings
Number Of Ingredients 6
Steps:
- Arrange beans and all remaining ingredients except dressing in large serving dish.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0.9828 g, Sugar 0 g, Protein 0.5914 g
FARRO AND GREEN BEAN SALAD WITH WALNUTS AND DILL
Farro is a perfect vehicle to showcase summer produce. With its nutty flavor and toothsome texture, the whole grain is a great counterbalance to snappy, sweet green beans. The farro cooks while you prepare the rest of the salad, allowing for an easy-to-assemble meal. Dill and walnuts, a nod to Middle Eastern flavors, are used in the gremolata, but pistachios and mint or hazelnuts and parsley would also work. Feta cheese or ricotta salata tossed in at the end would also be a nice addition. This hearty salad works well on its own, but would also be a fine companion to grilled fish or any other protein. Add the acid just before serving; it makes every ingredient sing.
Provided by Colu Henry
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add farro, 3 cups water and a pinch of kosher salt to a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the farro is tender and toothsome, about 30 minutes.
- While the farro cooks, make the gremolata: Toast the walnuts in a large (preferably 12-inch) skillet over medium-low heat, stirring frequently to ensure that they don't burn, 4 to 5 minutes. Transfer toasted walnuts to a medium bowl. Add the dill, lemon zest and shallots and toss to coat. Season with salt and set aside.
- Wipe out the skillet and heat the oil over medium. Add the green beans and season generously with salt and pepper. Cook, stirring frequently, until the beans are crisp tender and start to brown in spots, 6 to 8 minutes. Add a few tablespoons of water to help them along, if needed. Turn off the heat.
- If there is any residual cooking liquid from the farro, drain it and add the farro directly to the skillet. Toss with the beans until well combined and season with salt and pepper. Transfer to a large serving bowl or platter and top with the gremolata. Drizzle with lemon juice or white wine vinegar to finish. Season with flaky salt, if desired.
GREEN BEAN, WATERCRESS AND WALNUT SALAD
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.) Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.
WARM GREEN BEAN AND WALNUT SALAD
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 4
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.
GREEN BEAN AND FAVA BEAN SALAD WITH WALNUTS
Skinning the fava beans for this summer salad does require a little effort, but you're left with a bright green, healthy salad. Walnuts, toast them or don't, add crunch and the dressing adds zing.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 30m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil, add salt to taste and add the green beans. Boil 4 to 5 minutes, until just tender. Transfer (use a skimmer so that you don't have to drain the pot) to a bowl of cold water, then drain and set aside.
- Skin the favas. Bring the water in the pot back to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 2 to 3 minutes (5 minutes if the beans are bigger than your thumbnail). Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand and this will not take a very long time.
- Stir together the vinegar, lemon juice, salt, pepper, mustard, and garlic. Whisk in the oils. Toss with the green beans and favas, walnuts, tarragon and shallot in a salad bowl, and serve.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 507 milligrams, Sugar 12 grams, TransFat 0 grams
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