Green Beans and Endive Salad
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound fresh green beans
- 2large Belgian endives
- 2tablespoons Dijon mustard
- 2tablespoons red-wine vinegar
- Salt and freshly ground pepper to taste
- 4tablespoons olive oil
- 4tablespoons finely chopped red onions
- 4tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
173 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 3 grams protein; 441 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Trim off the ends of the green beans. Cut them into 1½-inch lengths. Drop them into boiling salted water and simmer for 3 to 5 minutes. Do not overcook. They must remain crisp and tender. Drain well and cool.
- Step 2
Trim off the ends of the endives and cut the heads into bite-sized pieces. Rinse them in cold water and drain or spin dry.
- Step 3
Place the mustard, vinegar, salt and pepper in a salad bowl. Using a wire whisk, blend well. Beat in the oil slowly while mixing. Add the green beans, endive, onion and parsley; toss well and serve.
Private Notes
Comments
Depending on your onions, shallots might be nicer.