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
On a weekend morning, there’s nothing better than a hot stack...
Skip the store-bought candies and make your own! Try our...
Whether you’re vegan or entertaining a vegan guest for...
Thanksgiving dinner isn’t complete without an apple pie or...
The season of decorative holiday cookies is one of the most...
Whether you're looking for a quick breakfast or a refreshing...
Sweet potato casserole is a traditional Thanksgiving side...
Chicken is always a favorite for anyone looking for a protein...
The tartness of fresh cranberries is a flavorful addition to...
Make your own pickles! Get the most out of summer’s bounty by...
A piping-hot bowl of soup is a satisfying meal for a cozy...
Our healthy carrot recipes will help you get your fill of...
In just 10 minutes, make a delicious Thanksgiving appetizer...
Don't let muffins fool you: they may sound healthy, but many...
When it’s chilly outside, there’s no better way to warm up...
Wake up with these delicious and healthy recipes for homemade...
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- September/October 1995