Green Bean Salad W/orange Bergamot Vinai
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Yield: 6 Servings Ready in 1 hours
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Green Bean Salad W/orange Bergamot Vinai Preparation
Title: Green Bean Salad with Gruyere and Walnuts Categories: Salads Yield: 6 Servings 1 1/2 lb Green beans 1/4 c Oil-and-vinegar dressing, Either bottled or home-made 1/4 ts Ground cumin 1 tb Dijon mustard 1/2 c Coarsely chopped walnuts 1/4 lb Gruyere cheese, finely diced 1/8 ts Salt Freshly ground black pepper To taste 1. Bring a pan of water to the boil. Snap the ends from the beans. Cut in halves or thirds if very long. Add to the boiling water and time 5 to 7 minutes, or until the beans are tender. Drain in a colander and rinse with cold water until cool. Wrap in paper towels and a plastic bag; refrigerate. (This can be done 24 hours in advance.) 2. Whisk together the dressing, cumin and mustard. Refrigerate if not using right away. About 1 hour before serving the salad, combine the dressing with the beans, walnuts, Gruyere, salt and pepper. Mix gently. Let marinate at room temperature 1 hour before serving. Data per serving: Calories......231 Carbohydrates......11g Monounsaturated fat....5g Protein........9g Sodium...........180mg Polyunsaturated fat....7g Fat...........18g Saturated fat.......5g Cholesterol..........21mg Adapted from "The Instant Gourmet" by Melissa Clark.
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