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
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- September/October 1995