Recipe by Coyote House
"This is a crisp, fresh-vegetable salad with a simple oil-and-vinegar dressing."
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fresh green beans, trimmed
salt and ground black pepper to taste
This salad's simplicity allows the fresh vegetables to be the star. The recipe didn't say what type vinegar to use, so I used white balsamic and added some fresh dill which always partners well with green beans. I steamed the green beans for 2 mins and 20 seconds in the micro on high which left them perfectly crisp. This was a welcome change for a nice side salad with dinner. This didn't knock-my-socks-off, but I did enjoy it.
This is really good, with a little tweak. Well, that is, if you are like me, you need to add a bit of stevia or sweetener-of-choice in order to enjoy it. Then, let the concoction marinate for a bit (like overnight - but not necessarily that long - depends on your taste and/or how strong the radishes are). Lutzflact's choice to add dill made a lot of sense to me, as does adding some black olives: those ingredients were in another radish recipe I have learned to love (with added sweetener): matchstick celery, radish slices, minced onion, dill, S&P, and... that bit of sugar. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Green Bean Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 18
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