Green Bean Salad with Dill Vinaigrette

By The Canadian Living Test Kitchen

21 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	186186 cal
pro	4 g4g pro
total fat	16 g16g total fat
sat. fat	2 g2g sat. fat
carb	10 g10g carb
fibre	4 g4g fibre
chol	0 mg0mg chol
sodium	376 mg376mg sodium
% RDI:	-
calcium	55 calcium
iron	1616 iron
vit A	77 vit A
vit C	2020 vit C
folate	1818 folate

A bright, citrusy dressing accented with dill gives a sweet-tart tang to green beans. Toasting the pine nuts makes their flavour richer.

Ingredients

1/4 cup pine nuts 1/4 1/4cup cuppine nutpine nuts or slivered almonds
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
2 tbsp chopped fresh dill 2 2tbsp tbspchopped fresh dill
1 tbsp white wine vinegar 1 1tbsp tbspwhite wine vinegar
1/2 tsp grated orange rind 1/2 1/2tsp tspgrated orange rind
1 tbsp orange juice 1 1tbsp tbsporange juice
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 lb green beans , cooked1 1lb lbgreen beangreen beans, cooked

Preparation

In dry skillet over medium heat, toast pine nuts, shaking pan occasionally, until golden, about 3 minutes. Let cool.

In large bowl, whisk together oil, dill, vinegar, orange rind and juice, garlic, salt and pepper. Add beans; toss to coat. Sprinkle with pine nuts.

Source : Canadian Living Magazine: July 2003

Keywords : Lunch; Sides; Salad; Green beans; Vegetarian; Vegan; Pine Nuts; Oranges;

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