• Green Bean And Red Onion Salad With Warm Cider Vinaigrette

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    • 1/2 c. frzn apple juice concentrate thawed
    • 2 Tbsp. apple cider vinegar
    • 2 Tbsp. vegetable oil
    • 2 tsp Dijon mustard
    • 1 tsp mustard seeds Salt to taste Freshly-grnd black pepper to taste
    • 6 ounce green beans trimmed, and cut in half on deep diagonal
    • 4 c. baby greens - (packed)
    • 1/2 c. finely-minced red onion
    • 2 lrg radishes trimmed, halved, and thinly sliced
    • 1 Tbsp. finely-minced bread-and-butter pickles


    1. Boil apple concentrate in small saucepan over medium heat till reduced to 1/4 c., about 5 min. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
    2. Cook beans in medium pot of boiling salted water till crisp-tender, about 4 min; drain well. Transfer beans to large bowl; cold slightly. Add in greens, onion, radishes, and pickles. Toss with sufficient vinaigrette to coat.
    3. This recipe yields 2 servings.

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