Glazed Haricots Verts with Pickled Shallot-Walnut Relish
Source: EatingWell Magazine, November/December 2017
To make ahead: Refrigerate pickling shallots (Step 1) for up to 2 days. Refrigerate haricots verts (Step 2) for up to 1 day; let stand at room temperature for 30 minutes before serving.
Serving Size: 3/4 cup
208 calories; protein 4.8g 10% DV; carbohydrates 17.5g 6% DV; exchange other carbs 1; dietary fiber 3.7g 15% DV; sugars 7.9g; fat 14.5g 22% DV; saturated fat 4.4g 22% DV; cholesterol 15.3mg 5% DV; vitamin a iu 1439.7IU 29% DV; vitamin c 18mg 30% DV; folate 56.4mcg 14% DV; calcium 74.5mg 8% DV; iron 2.1mg 12% DV; magnesium 51.7mg 18% DV; potassium 378.3mg 11% DV; sodium 296.5mg 12% DV; added sugar 1g.
2 vegetable, 3 fat