Green Bean Salad with Dill Vinaigrette

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2003

Ingredients

  • 1/4 cup pine nut
  • 1/4 cup slivered almonds
  • 3 tablespoons vegetable oil
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon grated orange rind
  • 1 tablespoon orange juice
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb green bean cooked

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 376 mg
  • Protein 4 g
  • Calories 186.0
  • Total fat 16 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Green Bean Salad with Dill Vinaigrette

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