Green Bean And Red Onion Salad With Warm Cider Vinaigrette
By á-174942
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Ingredients
- 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
Details
Servings 2
Preparation
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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