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Green Bean And Red Onion Salad With Warm Cider Vinaigrette


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  • 1/2 cup frozen apple juice concentrate thawed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons vegetable oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon mustard seeds
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 6 ounces green beans trimmed, and cut in half on deep diagonal
  • 4 cups baby greens - (packed)
  • 1/2 cup finely-chopped red onion
  • 2 large radishes trimmed, halved, and thinly sliced
  • 1 tablespoon finely-chopped bread-and-butter pickles


Servings 2


Step 1

Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)

Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens, onion, radishes, and pickles. Toss with enough vinaigrette to coat.

This recipe yields 2 servings.

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