Green Beans with Poppy Seed Dressing
http://www.eatingwell.com/recipes/green_beans_with_poppy_seed_dressing.html
From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005)These warm, fresh-tasting beans offer an exciting alternative to old standby mushroom-soup-based green-bean casseroles. Toasting the poppy seeds brings out their nutty flavor.
4 servings, 3/4 cup each | Active Time: 20 minutes | Total Time: 25 minutes
Ingredients
- 1 teaspoon poppy seeds
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar, or rice-wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 tablespoon minced shallot
- 1/8 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 1 pound green beans, stem ends trimmed
Preparation
- To prepare dressing: Heat a small dry skillet over medium-low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.
- To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 7 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.
Nutrition
Per serving : 113 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 3 g Protein; 4 g Fiber; 104 mg Sodium; 185 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1 1/2 fat (mono)
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the dressing (step 1) for up to 2 days.