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INGREDIENTS

1/4 c Lemon juice
2 Cloves (small) garlic
1/4 c Orange bergamot mint;
1 1/2 lb Green beans; fresh
Recipe via MealMaster (tm) v8.05
2/3 c olive oil
1/4 c Parsley; freshly chopped
1 ts Cayenne chile pepper;
or
1/2 ts Dried red chile flakes
1 ts Sea salt

Servings

INSTRUCTIONS

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.

NOTES

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Green Bean Salad W/orange Bergamot Vinai

1/4 c Lemon juice 
2  Cloves (small) garlic 
1/4 c Orange bergamot mint; 
1 1/2 lb Green beans; fresh 
  Recipe via MealMaster (tm) v8.05 
2/3 c olive oil 
1/4 c Parsley; freshly chopped 
1 ts Cayenne chile pepper; 
  or 
1/2 ts Dried red chile flakes 
1 ts Sea salt

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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Nutrition

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Serving Size: 1 Serving (179g)
Recipe Makes: 6 Servings

Calories: 59
Calories from Fat: 54 (92%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 291.1mg		10 %
Potassium 28.3mg		1 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.7g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 59

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