Monday, May 9, 2011

Monday’s Bread Bowl: Spring Green Bean Salad

A seasonal veggie bite

This is a refreshing green bean salad that we cooked up just in time for the early spring. A sweet and tangy vinaigrette dressing that’s spiked with Dijon mustard makes all the difference along with lingonberry syrup. Here’s the recipe:

What you will need:

1 wooden spoon
1 large bowl
1 small bowl
¼ cup Dijon mustard
Plastic wrap
4 tablespoons IKEA lingonberry concentrate (or your favorite berry concentrate)
1 tbsp cider or cane vinegar
1 tbsp olive oil
1-2 lb green beans, blanched and cooled
1-2 lbs sugar snap peas, blanched and cooled
Pinch of salt and pepper

Direction and Preparation:

Combine mustard, olive oil, vinegar and lingonberry concentrate in small bowl. Mix well. Place blanched beans in big bowl and toss well. Add vinaigrette, salt and pepper and toss again. Cover with plastic wrap and chill for at least 3 hours before serving.

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