Shades of Green Salad
Recipe: #12974
July 02, 2014
Categories: Salads, Vegetable Salad, Beans, Beans (String), Southern, Potluck, Diabetic Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"The recipe was printed in our local newspaper. It is perfect for a delicious salad when green beans are in season. As always I made some changes to the recipe. The salad is best after being allowed to sit at a minimum of 30 minutes."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (358.2 g)
- Calories 251.4
- Total Fat - 14.3 g
- Saturated Fat - 2.2 g
- Cholesterol - 23.3 mg
- Sodium - 434.6 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 7.1 g
- Sugars - 10.5 g
- Protein - 13.6 g
- Calcium - 83.3 mg
- Iron - 3.9 mg
- Vitamin C - 57.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Fill a large pot with water, salt and bring to a boil Add broken beans to salted water and return to boil. Blanch until crisp tender. The cooking time for the beans could be from 3 minutes to 5 or more. It depends on size of beans being used.
Step 2
While beans are cooking, place ice in a large bowl and add water. Once the beans are cooked to your liking, use a slotted spoon to quickly remove them and place in ice water bath.
Step 3
Return water to a boil and add in asparagus. Tender, slender stalks should be crisp tender in 2 minutes. Remove from hot water and add to water bath. Once the beans and asparagus have cooled, drain well.
Step 4
Place the drained vegetables in a large bowl, add in snow peas, onion and zucchini.
Step 5
In a small bowl combine the olive oil, orange juice, orange zest, balsamic vinegar, Dijon mustard, salt to taste and freshly ground pepper. Whisk together. Pour over vegetables and add in fresh herbs tossing to coat well. Taste and add additional salt and pepper as needed.
Step 6
Allow salad to rest at room temperature for 30 minute before serving. Can be refrigerated and served chilled.
Step 7
When serving top with sliced avocado.
Tips
No special items needed.
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