Balsamic Green Bean Red Onion Salad W Multigrain Croutons Recipes

Steps:

• Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

Steps:

• For Green Bean & Red Onion Salad:.
• Cook green beans until just tender crisp, drain and immediately set in an ice bath (or cold water) to stop the cooking process.
• Once green beans have cooled to (at least) room temperature and drain.
• In a large zip-lock bag add the fresh green beads, sliced red onion, minced garlic, balsamic vinegar, olive oil and salt and freshly ground black pepper to taste.
• Gently fumble zip-lock bag until all ingredients are well mixed; set in the refrigerator until ready to serve.
• For Multigrain Croutons:.
• Preheat oven to 300°F.
• Spray a large cookie sheet with non-stick cooking spray.
• Spread out multi-grain french loaf pieces evenly over the cookie sheet and drizzle with olive oil.
• Sprinkle with garlic powder, dried Italian herbs and salt - enough to suit your taste; give a gentle stir.
• Bake multi-grain croutons roughly 15 to 18 minutes or until croutons are lightly brown and dry (yet still ever so slightly chewy), gently mixing once halfway during baking.
• Assemble green bean & red onion salad on a serving plate.
• Top with multi-grain croutons and sprinkle with freshly grated Parmesan cheese.
• Enjoy!

Steps:

• In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
• Add the green beans and onion.
• Cover, and cook until the beans are crisp-tender, 8 to 10 minutes.
• Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more.
• Stir in vinegar and serve.

Steps:

• Cut off and discard the tips of the beans. Break the beans into 2-inch lengths. Drop the beans into boiling salted water to cover and return to a boil. Simmer about 7 minutes or until crisp and tender. Do not overcook. Drain. Let cool.
• To make the dressing, put the mustard in a salad bowl and add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper and the onions.
• Add the beans and toss until blended. Serve at room temperature.

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch baking pan.
• After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
• Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
• While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.

Steps:

• Drain green beans and cool to room temperature.
• Add all ingredients and mix together thoroughly.
• Put in refrigerator to chill for at least 2 hours.
• Don't saturate the green beans in liquid, add just enough to moisten and for flavor.