Lemon-Dill Green Beans
This lemon and dill vinaigrette is a natural complement to green beans. It's also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes. To make this recipe serve 10, multiply all the ingredients by 2 1/2: Use 2 1/2 pounds green beans, 3 tablespoons dill, 2 1/2 tablespoons each shallot, oil and lemon juice, 2 1/2 teaspoons mustard and 3/4 teaspoon each salt and pepper.
Source: EatingWell Magazine, November/December 2010
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Recipe Summary test
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size:
about 1 cup Per Serving:
74 calories; protein 2.2g; carbohydrates 9.6g; dietary fiber 3.6g; sugars 1.9g; fat 3.8g; saturated fat 0.6g; vitamin a iu 823IU; vitamin c 12.6mg; folate 38.6mcg; calcium 51.2mg; iron 0.8mg; magnesium 21.1mg; potassium 177.8mg; sodium 163.2mg; thiamin 0.1mg.
Exchanges:
1 vegetable, 1 fat