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Green Bean and Red Onion Salad With Warm Cider Vinaigrette
From: blu

From Bon Appétit (Feb 2001). This suprisingly easy and delicious salad will impress any dinner guest! You can also use cider insead of the juice.

SERVES 2

  • 1/2 cup frozen apple juice concentrate, thawed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons vegetable oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon mustard seeds
  • 6 ounces green beans, trimmed, cut in half on deep diagonal
  • 4 cups packed baby greens (about half of 4.5-ounce package)
  • 1/2 cup finely chopped red onion
  • 2 large radishes, trimmed, halved, thinly sliced
  • 1 tablespoon finely chopped bread-and-butter pickle (optional)

Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before using.).

Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly.

Add greens, onion, radishes, and pickles. Toss with enough vinaigrette to coat.