Green Beans with Shallot Dressing
From EatingWell: September/October 1995
While still hot, green beans readily absorb this tart mustard dressing.
- 1 pound green beans, trimmed
- 1 large shallot, finely chopped
- 2 tablespoons reduced-sodium chicken broth
- 1 tablespoon red-wine vinegar
- 1 teaspoon whole-grain Dijon mustard
- Salt & freshly ground pepper to taste
- Place green beans in a steamer basket over boiling water, cover and steam until tender.
- Whisk together shallots, broth, vinegar and mustard in a serving bowl. Toss the hot beans with the dressing, season with salt and pepper and serve immediately.
Per serving: 42 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 2 g protein; 4 g fiber; 101 mg sodium; 262 mg potassium.
Nutrition Bonus: Vitamin C (39% daily value), Vitamin A (17% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable
More From EatingWell
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
If you’re watching what you eat, you may be trying to eat...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Side dish, vegetable
- September/October 1995