AidelK04/15/11




This simple little salad is a great add-on for Shabbos lunch or Shalosh Seudas. I have made it with both fresh and frozen green beans; the fresh ones are better.






  • SERVING/YIELD
    4-6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #57826

























INGREDIENTS













  • 8 oz trimmed green beans










  • 2 Tbsp chopped walnuts










  • 1 tsp dried parsley










  • 2 Tbsp finely chopped red onion










  • 1 tsp apple cider vinegar










  • 1 tsp Dijon mustard










  • 1 pinch salt










  • 1 pinch pepper










  1. Preheat oven to 350 degrees. Toast walnuts in oven for 8-10 minutes; they should be fragrant and lightly browned. Set aside to cool.



  2. While the walnuts toast, cook the green beans by your favorite method. Steam for 4 minutes, microwave for 1-2 minutes, or boil for 4 minutes. Drain the beans (if necessary), and set aside to cool.



  3. Whisk together the remaining ingredients in the bottom of a serving bowl. Add the cooled walnuts and green beans and gently combine. This salad can be made a day ahead and is delicious at room temperature.















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