DIJON GREEN BEANS
I love this recipe because it combines the freshness of garden green beans with a warm and tangy dressing. It's a wonderful, quick and easy side. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender., Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
GREEN BEAN AND POTATO SALAD
A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
Provided by OMEGAJASMINE
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
- In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 17.3 g, Fat 11.3 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 97.3 mg, Sugar 2.4 g
DIJON POTATOES AND GREEN BEANS
Another dish we prepared for the Walla Walla Symphony rehearsal dinner. Wow! Was it a hit!! This is a low-cal delight that my family also loves. I timed the cooking exactly as stated in the recipe and it was perfect. If nothing else, it's a good starting point.
Provided by Marlene Fields
Categories Vegetables
Time 15m
Number Of Ingredients 10
Steps:
- 1. Bring a large pot of water boiling over high heat. Add potatoes; cook 4 minutes. Add green beans; cook until veggies are tender, about 6 minutes more. Test for doneness, drain.
- 2. Meanwhile, in large serving bowl, whisk together the oil, lemon zest, lemon juice, mustard, garlic, salt and pepper until blended. Stir in the parsley. Add potatoes and beans; toss until coated. Serve warm.
GREEN BEANS & POTATOES DIJON
This recipe was copied out of a magazine and it looks like it would really be tasty. With all the veggies coming in our gardens
Provided by Muddyboots
Categories Potato
Time 28m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Quarter potatoes and boil with skins for 4 minutes. Halve fresh green beans and boil 4 minutes. Drain. Mince garlic and mix with rest of ingredients and add to potatoes and green beans. Serve warm.
Nutrition Facts : Calories 122.5, Fat 7, SaturatedFat 1, Sodium 229.6, Carbohydrate 14, Fiber 3.1, Sugar 1.6, Protein 2.3
POTATO AND GREEN BEANS DIJON
A tasty medley of green beans and potatoes coated with subtly rich Dijon mustard sauce. Ideal accompaniment for meaty fare but also good for a light winter lunch with crusty bread
Provided by GT in SA
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle potato chunks lightly with salt & pepper and cook in microwave on autocook.
- Meanwhile, heat olive oil in pan and sautee onion and garlic until soft.
- Add green beans and chicken stock, stir in mustard and cook on medium heat until liquid is reduced by half. Beans should be cooked but slightly crispy.
- Add cooked potato chunks, toss to coat and further reduce liquid to your liking.
- Serve warm.
Nutrition Facts : Calories 232.5, Fat 4.1, SaturatedFat 0.7, Cholesterol 0.9, Sodium 74.1, Carbohydrate 44.5, Fiber 6.5, Sugar 5, Protein 6.3
RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE
Categories Salad Potato Side Fourth of July Picnic Green Bean Fortified Wine Summer Shallot Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
- Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
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