Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.

  • Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.

Nutrition Facts

about 1 cup
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.

1 vegetable, 1 fat