Bursting with bright veggies and coated in a lemony dressing, this easy make-ahead salad is a lighter twist on green bean casserole. For a more subtle dressing, omit the lemon zest.
- Portion size 10 servings
- Credits : Canadian Living Magazine
Ingredients
Honey Lemon Dressing:
Method
Honey Lemon Dressing: In bowl, whisk together lemon zest (if using), lemon juice, honey, mustard, garlic, thyme, salt and pepper. Gradually whisk in oil until combined. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
In large saucepan of boiling lightly salted water, cook beans until tender, about 2 minutes. Using slotted spoon or tongs, transfer to large bowl of ice water to chill; drain and pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In same saucepan of boiling water, cook rapini just until tender, about 2 minutes. Transfer to large bowl of ice water to chill; drain and pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In large bowl, toss together beans, rapini and dressing. Transfer to serving platter; sprinkle with almonds.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 364 mg
- Sugars 3 g
- Protein 3 g
- Calories 116.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 13.0
- Folate 21.0
- Calcium 8.0
- Vitamin A 12.0
- Vitamin C 22.0
