Glazed Haricots Verts with Pickled Shallot-Walnut Relish
Source: EatingWell Magazine, November/December 2017
To make ahead: Refrigerate pickling shallots (Step 1) for up to 2 days. Refrigerate haricots verts (Step 2) for up to 1 day; let stand at room temperature for 30 minutes before serving.
Serving Size: 3/4 cup
208 calories; protein 4.8g; carbohydrates 17.5g; dietary fiber 3.7g; sugars 7.9g; fat 14.5g; saturated fat 4.4g; cholesterol 15.3mg; vitamin a iu 1439.7IU; vitamin c 18mg; folate 56.4mcg; calcium 74.5mg; iron 2.1mg; magnesium 51.7mg; potassium 378.3mg; sodium 296.5mg; added sugar 1g.
2 vegetable, 3 fat