Balsamic Green Bean Salad
|Green beans||1 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Diced tomato||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||3 Tablespoon|
|Grated parmesan||2 Tablespoon|
|Anchovy paste||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Pine nuts||1 Tablespoon, toasted|
Wash beans; trim ends, and remove strings.
Place 1/2 cup water in a large Dutch oven; bring to a boil.
Add green beans; cover, reduce heat, and simmer 10 minutes or until crisp-tender.
Plunge beans immediately into ice water for 5 minutes; drain.
Place beans in a large bowl.
Add tomato; toss well.
Combine vinegar and next 4 ingredients in a small bowl, stirring well.
Pour vinegar mixture over vegetable mixture; toss gently.
Cover and marinate in refrigerator at least 3 hours, stirring occasionally.
Sprinkle with pine nuts just before serving.
Serving size: Complete recipe
Calories 475 Calories from Fat 176
% Daily Value*
Total Fat 21 g31.6%
Saturated Fat 6.1 g30.6%
Trans Fat 0 g
Cholesterol 28.1 mg9.4%
Sodium 574.9 mg24%
Total Carbohydrates 50 g16.7%
Dietary Fiber 17.9 g71.5%
Sugars 16.4 g
Protein 25 g49.4%
Vitamin A 17.8% Vitamin C 24.4%
Calcium 42.5% Iron 10.2%
*Based on a 2000 Calorie diet