Green Bean and Walnut Salad

This light dill vinaigrette dressing enhances the green bean salad without overpowering its fresh flavor.

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  • prep time 15 min
  • total time 15 min
  • ingredients 9
  • servings 4
 

Ingredients

Salad

1
lb. fresh green beans, trimmed
1
tablespoon finely chopped walnuts

Dressing

1
teaspoon sugar
2
teaspoons finely chopped fresh dill
1/4
teaspoon salt
1/4
teaspoon pepper
1
small garlic clove, minced
3
tablespoons white wine vinegar
1
tablespoon olive oil

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LOCATION

Steps

  • 1 In Dutch oven or large saucepan, bring 2 cups water to a boil over high heat. Reduce heat to medium. Add beans; cover and cook 7 to 10 minutes or until crisp-tender.
  • 2 Meanwhile, in small bowl, combine all dressing ingredients; blend well.
  • 3 Drain beans; rinse with cold water to cool. Drain well. Pat beans dry with paper towel. Place beans in shallow serving dish. Add dressing; toss to coat evenly. Sprinkle with walnuts.
  • 1 In Dutch oven or large saucepan, bring 2 cups water to a boil over high heat. Reduce heat to medium. Add beans; cover and cook 7 to 10 minutes or until crisp-tender.
  • 2 Meanwhile, in small bowl, combine all dressing ingredients; blend well.
  • 3 Drain beans; rinse with cold water to cool. Drain well. Pat beans dry with paper towel. Place beans in shallow serving dish. Add dressing; toss to coat evenly. Sprinkle with walnuts.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2/3 Cup
Calories
90
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
140mg
140%;
Total Carbohydrate
9g
9%
(Dietary Fiber
4g
4%
  Sugars
3g
3%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
4%;
Iron
6%;
Exchanges:
2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.