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Easy Green Bean Salad with Lemon Vinaigrette

by Mary Hess, LHD MS RD LD FADA FAND

Servings: 6 (¾ Cup Per Serving)
Prep Time: 10
Cook Time: 1
Nutrition Facts
Serving Size ¾ Cup
    
Amount per serving
Calories 100
% Daily Value*
Total Fat 7g 
 Saturated Fat 0.5g 
Cholesterol 0mg 
Sodium 105mg 
Total Carbohydrate 7g 
 Dietary Fiber 1g 
Protein 3g 
 

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Summer-garden fresh or chosen from today's wondrously rich produce aisles, this dish can be made all year. I don't wait for special guests to make it, but it's certainly elegant enough to impress. This recipe is a great one in Chicago and other Midwest places where getting fresh vegetables can be a problem in the heart of winter. 

Ingredients

1 pound fresh green beans, ends trimmed (or 1 pound frozen cut green beans)
½ pound sliced fresh mushrooms
2 tablespoons fresh chives, cut about ½-inch long

Dressing
3 tablespoons canola or corn oil
1 tablespoon tarragon or apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon salt
⅛ teaspoon freshly ground pepper

Directions

  1. Fill a large bowl with ice and cold water; set aside.
  2. Bring to boil a large pot of water. Add the green beans and boil for 1 minute. Drain the beans and immediately place in the ice water to quickly cool.
  3. Drain the beans and toss with the mushrooms and the chives.
  4. Mix the dressing ingredients in a small bowl. Just before serving, pour the dressing over the beans and toss to mix.

Cooking Tip

Make this recipe in a snap by using bottled Italian dressing in place of the oil, cider vinegar, salt, and pepper. Use 3 tablespoons low-fat dressing plus 1 tablespoon lemon juice. 
Rate this article:  Average 5 out of 5

About the author:

Mary A Hess LHD MS RD LD FADA FAND

Mary Hess, LHD MS RD LD FADA FAND

Contributor to "American Dietetic Association Cooking Healthy Across America" by American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of ADA. John Wiley and Sons, 2005.

Topics


Themes


Themes

  • Cook healthy

    Involve your child in the cutting, mixing and preparation of all meals. Even a snack can be healthy.

  • Eat right

    Sit down together as a family to enjoy a wonderful meal and the opportunity to share the day's experiences with one another.

  • Shop smart

    To encourage a healthy lifestyle, get your children involved in selecting the food that will appear at the breakfast, lunch or dinner table.


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