HONEY MUSTARD VINAIGRETTE
This vinegrette sings its praises to escarole, chicory, radicchio or Belgian endive. Makes a great dipping sauce, too for crunchy veggies and crusty bread! From Eating Well.
Provided by Bev I Am
Categories Salad Dressings
Time 5m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl.
- Slowly whisk in oil.
Nutrition Facts : Calories 1311.6, Fat 144.3, SaturatedFat 19.9, Sodium 753.5, Carbohydrate 8.9, Fiber 0.6, Sugar 6.2, Protein 1
HONEY-MUSTARD GREEN BEANS
I used this recipe as an occasion to get my kids involved in cooking. They had fun snapping ends off the beans and they delighted in whisking together the dressing ingredients. In addition I was surprised how much they liked the green beans with this hint of sweetness.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place beans in a small saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the vinegar, oil, mustard, honey and salt. Drain beans; add to vinegar mixture and toss to coat.
Nutrition Facts : Calories 65 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEANS WITH MUSTARD VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
- Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
- Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.
HONEY-MUSTARD GREEN BEANS
This green bean side dish will please kids of any age.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil, and add a generous amount of salt. Add green beans, and cook until tender and bright green, 4 to 5 minutes. Drain in a colander, and pat dry with paper towels.
- Meanwhile, make dressing: In a medium bowl, whisk together remaining ingredients. Add green beans, and toss to coat. Serve warm or at room temperature.
THREE-BEAN SALAD WITH HONEY-MUSTARD VINAIGRETTE
Our version of three-bean salad, a perennial picnic favorite, is made by tossing haricots verts, kidney beans, and cannellini with a tangy honey-mustard vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
- Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.
Nutrition Facts : Calories 105 g, Fiber 6 g, Protein 6 g, Sodium 164 g
MUSTARD GREEN BEANS
This easy and tangy mustard dish is a great hit with adults and children alike.
Provided by KRISTA DB
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large saucepan of water to boil, and cook beans uncovered until tender but crisp, 3 to 4 minutes. Remove from heat, drain, and immerse in a medium bowl filled with enough ice water to cover.
- In a small bowl, mix honey mustard, vinegar, olive oil, and chives. Season with salt and pepper.
- Drain ice water, and pour the honey mustard mixture over the beans. Stir to coat.
Nutrition Facts : Calories 64.3 calories, Carbohydrate 5.3 g, Cholesterol 0.1 mg, Fat 4.8 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 23.9 mg, Sugar 1.6 g
MUSTARD GREEN BEANS
Looking for an easy way to dress up veggies in a twinkling? My mother came up with this mouthwatering, family-favorite recipe that we still celebrate at holiday get-together meals. -Mary Graham, Barneveld, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place beans in a Dutch oven and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside., In a small bowl, combine the sugar, cornstarch, vinegar, water, mustard and salt until smooth. In the Dutch oven, melt butter over medium heat. Stir in the mustard mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beans to the pan; heat through.
Nutrition Facts : Calories 52 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
HERBED GREEN BEANS WITH WARM MUSTARD VINAIGRETTE
Green beans are tossed with a mustard vinaigrette and raisin-nut croutons. Sweet and sour never tasted so garden-fresh!
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Arrange bread cubes in a single layer on a rimmed baking sheet and toast, tossing once, until golden brown, about 10 minutes.
- In a large pot of salted boiling water, cook green beans until crisp-tender, 4 to 6 minutes. Drain; return beans to pot.
- In a small saucepan, mix together shallot, mustard, and vinegar, then whisk in oil in a slow, steady stream. Heat mixture over low, whisking constantly, just until warm.
- Toss beans with vinaigrette, toasted bread, and chopped dill. Season with 1/4 teaspoon salt. Transfer to a platter, garnish with dill sprigs, and serve.
Nutrition Facts : Calories 163 g, Fat 10 g, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 145 g
GREEN BEANS WITH WARM DIJON VINAIGRETTE
The Warm Dijon Vinaigrette transforms simple green beans into beans fit for company!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- To blanch beans, fill a large stock pot half-way with water. Leave enough room for the beans. Bring to a boil over high heat; add beans and return to a full boil. Boil beans 5 minutes. Drain beans and immediately place in large bowl filled with ice water. Let sit 3 minutes; drain thoroughly. Pat dry with paper towel. Set aside.
- Whisk together vinegar, sugar, onion, garlic, mustard, thyme, salt and pepper in a mixing bowl. Whisk in 4 tablespoons oil slowly; set aside.
- Heat 1 tablespoon oil in large nonstick skillet. Add beans and saute 3 three minutes. Add vinaigrette; stir beans to coat and saute an additional 3 minutes or until heated through. Transfer beans to serving platter; top with almonds and Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 6.9 g, Cholesterol 1.5 mg, Fat 14.2 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 105.1 mg, Sugar 1.2 g
POTATO AND GREEN BEAN SALAD WITH MUSTARD VINAIGRETTE
This Potato and Green Bean Salad with Mustard Vinaigrette is a fresh spin on traditional potato salad with a tangy vinaigrette made with garlic, lemon juice, dill and Dijon mustard.
Provided by Jessi Heggan
Categories Entree
Time 1h
Yield 6-8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.. In a large bowl, toss the cubed potatoes with olive oil, salt and pepper. Transfer to the prepared baking sheet and roast for about 30 minutes. Remove from the oven and add the frozen green beans. Toss with the potatoes and roast for an additional 5 to 8 minutes. Set aside and allow to cool to room temperature.. Meanwhile, prepare the vinaigrette. In a large bowl, whisk together all the vinaigrette ingredients. Add the cooled potatoes and green beans and toss to combine. Cover and chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 326 calories, Sodium 263 milligrams of sodium, Fat 20.7 grams of fat, Carbohydrate 34.7 grams of carbohydrates, Fiber 5.6 grams of fiber, Protein 5 grams of protein
HONEY-MUSTARD SALMON WITH GREEN BEANS
Quick-cooking salmon fillets are flavored with honey-mustard vinaigrette and a delicious breadcrumb topping; crisp green beans complete the meal. (Reserve some of the vinaigrette to use later in the week to make Chicken and Roasted Vegetable Salad.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Whisk together honey, mustard, vinegar, and oil; season with salt and pepper. On a rimmed baking sheet, toss onion with 2 tablespoons vinaigrette and bake 5 minutes.
- Meanwhile, stir 1 tablespoon vinaigrette into breadcrumbs. Coat fish with 1 tablespoon vinaigrette and season with salt and pepper; top with breadcrumb mixture and add to sheet. Bake until fish is cooked through, about 7 minutes.
- In boiling salted water, cook green beans until crisp-tender, about 4 minutes; drain and toss with onion and 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for Chicken and Roasted Vegetable Salad. Serve fish with vegetables.
Nutrition Facts : Calories 440 g, Fat 20 g, Fiber 5 g, Protein 32 g, SaturatedFat 3 g
HONEY-MUSTARD GREEN BEANS
This is such a tasty, fresh way to serve green beans! Very quick and simple; it can even be made a day ahead. The kiddos will eat it up! I have an aunt who requests that I bring this every Thanksgiving. I originally got this recipe from Parenting magazine. If you want to prepare ahead of time, just fully prepare as directed then cover and refrigerate. Bring it to room temperature before serving.
Provided by MNKelly
Categories Vegetable
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together honey, mustard, vinegar, olive oil and salt; set aside.
- Bring a large pot of water to a boil. Add green beans and cook until just tender, about 5 minutes. (You could steam them instead if desired.) Drain well and pat dry with paper towels.
- Toss green beans in honey-mustard mixture and serve warm or at room temperature.
Nutrition Facts : Calories 62.9, Fat 1.9, SaturatedFat 0.3, Sodium 253.1, Carbohydrate 11.2, Fiber 4, Sugar 4.5, Protein 2.2
HONEY MUSTARD GREEN BEANS VINAIGRETTE
I discovered this recipe last summer and used it a lot for our garden green beans. Very different and we thought it was wonderful. Adapted from Moosewood.
Provided by ratherbeswimmin
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the drained steamed or blanched green beans in a mixing bowl.
- In a smaller bowl, add the lemon juice, oil, honey, and mustard; whisk until smooth.
- Pour the mixture over the beans and toss to coat.
- Season with salt and pepper to taste.
- Serve hot, cold, or at room temperature.
Nutrition Facts : Calories 120, Fat 7.2, SaturatedFat 0.9, Sodium 91.2, Carbohydrate 14.3, Fiber 4.2, Sugar 6.5, Protein 2.4
HONEY MUSTARD VINAIGRETTE
Steps:
- Rub the sides of a bowl with garlic, then discard. In bowl whisk together mustard, honey and vinegar. While whisking, slowly add olive oil. Season with salt and pepper.
HONEY MUSTARD VINAIGRETTE
Make and share this Honey Mustard Vinaigrette recipe from Food.com.
Provided by Missy Wombat
Categories Salad Dressings
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Whisk together the vinegar and mustard and then drizzle in the honey and then the oil.
- Mix until well blended.
- Add salt to taste.
- Will last 2 weeks if stored covered and refrigerated.
Nutrition Facts : Calories 1171.3, Fat 110.7, SaturatedFat 14.2, Sodium 474.8, Carbohydrate 49.1, Fiber 1.5, Sugar 46.9, Protein 2
HONEY MUSTARD VINAIGRETTE FOR A CROWD
Also from Moosewood's book. Easy and simple. Could also be used as a marinade for fish. I plan to use for a simple, crisp green salad, with some apple and cucumber thrown in. You can make this quite a ways in advance.
Provided by magpie diner
Categories Salad Dressings
Time 20m
Yield 2 quarts
Number Of Ingredients 6
Steps:
- In a mixing bowl (or your food processor), whisk together the vinegar and mustard. You can adjust the vinegar as desired -- ie, if you prefer less tart dressing, slightly reduce the amount of vinegar and increase the mustard.
- If you're using creamed honey, you'll have to warm it up to liquify it -- then allow it to cool a bit. In a slow drizzle, whisk in the honey to the vinegar/mustard mixture.
- Whisk in the oil, also in a slow drizzle. You can adjust the oil at this point as well, adding about 3 1/2 cups then tasting and adjusting to your preference.
- Add salt to taste and freshly ground pepper.
Nutrition Facts : Calories 830.3, Fat 5.2, SaturatedFat 0.3, Sodium 1883.2, Carbohydrate 200.6, Fiber 5.8, Sugar 190.9, Protein 7.3
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