1. Snip off ends of beans. In a large pot bring a large quantity of salted water to a boil. Add beans and boil, uncovered, until tender-crisp (6 to 8 minutes). Pour into a colander to drain. Immediately rinse with cold water to stop cooking. Drain well.
2. In a salad bowl mix vinegar, shallot, mustard, and salt. Using a whisk or fork, gradually beat in oil until dressing is slightly thickened. Add beans and mix lightly.
3. Serve beans on butter lettuce; garnish with pimiento.
Recipe By : the California Culinary Academy From: Dscollin~~at;aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 37 (58%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 34.7mg||1 %|
|Potassium 187mg||5 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 3.5g|
|Protein 1.6g||2 %|
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Calories per serving: 64
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