Armenian Vegetable Salad
- Total Time
- 45 minutes
- Rating
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Ingredients
- ½pound white mushrooms
- 1pound green beans, trimmed
- 2½tablespoons extra-virgin olive oil
- 3½tablespoons balsamic vinegar
- ½tablespoon Dijon mustard
- 2large roasted red peppers, julienned (see note)
- 1bunch scallions, finely sliced, white and most of green part
- 10small Italian, Greek or French olives, pitted
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
113 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 3 grams protein; 430 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.
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Preparation
- Step 1
Wash and trim the mushrooms. Depending on their size, leave them whole, or halve or quarter them. Steam for about 5 minutes, until the mushrooms are tender. Set aside. Steam the green beans about 7 minutes, depending on size. Drain and halve or cut in thirds, depending on size. Cover and refrigerate.
- Step 2
Whisk the oil, vinegar and mustard together, and pour over the mushrooms, peppers, scallions and olives; cover and refrigerate.
- Step 3
To serve, stir the green beans into the rest of the salad. Season with salt and pepper. Do not stir the green beans into the dressing more than a half-hour in advance, because the acid will turn them gray-green.
- To roast peppers, preheat the broiler, wash and place them on a baking sheet. Broil, turning often, about 2 or 3 inches from source of heat, until the skins blister and char, 15 to 20 minutes. As each pepper is ready, place in a large plastic bag and keep closed for about 10 minutes. Remove peppers; the skin should peel off easily. After peeling, cut in half and remove seeds. Refrigerate.
Private Notes