Green bean and red onion salad with radish dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Radishes; unpeeled, trimmed, | |
| ; coarsely chopped | ||
| ½ | cup | Olive oil |
| 2 | tablespoons | Sherry wine vinegar |
| 1 | tablespoon | Honey mustard |
| ½ | teaspoon | Minced garlic |
| 1½ | pounds | Slender green beans; trimmed |
| 4 | cups | Mixed greens; (such as red leaf |
| ; lettuce and baby | ||
| ; spinach), torn into | ||
| ; bite-size pieces | ||
| 1 | Red onion; thinly sliced | |
| 2 | larges | Radishes; sliced paper-thin |
| ; (optional) | ||
Directions
Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain beans and rinse under cold water.
Drain. Pat dry with paper towels. Wrap in kitchen towels and place in plastic bag. Chill until cold, at least 1 hour and up to 1 day.
Place beans, mixed greens and onion in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Garnish with sliced radishes, if desired.
Serves 8.
Bon Appetit February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.