Green beans and carrot salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Baby carrots |
| 1 | Box frozen green beans | |
| 3 | tablespoons | Unsalted butter |
| 2 | tablespoons | Olive oil |
| 1 | Head radicchio | |
| ½ | Head green cabbage | |
| Dill seed | ||
| Rosemary leaves | ||
| Salt & freshly ground black pepper | ||
Directions
In pot of boiling water, blanch carrots just until tender. Remove with slotted spoon. Drain. Blanch in same pot, green beans until tender. Remove & drain. Melt butter in skillet & saute radicchio & cabbage for about 1 minute sprinkle with dill seed, rosemary leaves, salt & pepper. Add carrots & beans. Toss together well. Serve.
Approximately 5-8 minutes.
Per serving (excluding unknown items): 743 Calories; 65g Fat (75% calories from fat); 7g Protein; 40g Carbohydrate; 99mg Cholesterol; 95mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2002 Converted by MM_Buster v2.0l.
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