GREEN BEAN-CITRUS SALAD WITH ALMONDS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours.)
- Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine. Season with salt and pepper; sprinkle with the almonds.
GREEN BEAN AND ORANGE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 pounds green beans in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry. Whisk 2 tablespoons each sherry vinegar and orange juice, 2 teaspoons dijon mustard and 1/2 teaspoon kosher salt in a large bowl; whisk in 1/4 cup olive oil. Add 1 thinly sliced shallot and let sit 10 minutes. Add the green beans, 2 heads torn frisée, the segments of 2 oranges and 1/3 cup chopped toasted pistachios; season with salt and pepper and toss.
GREEN BEAN, ORANGE, AND GREEN OLIVE SALAD
Provided by Bill Granger
Categories Citrus Fruit Herb Olive Vegetable Side Vinegar Orange Green Bean Honey Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry. DO AHEAD Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature.
- Cut oranges in half, then crosswise into 1/3-inch-thick slices; place in large bowl. Mix in olives, parsley, beans, and dressing. Transfer to shallow dish.
CAULIFLOWER & GREEN OLIVE SALAD
My mother has made this for years. With some adaptations and couple of decades, I have come to actually like it! Originally, she made it with with Bleu Cheese instead of Feta cheese. This is a real hit at picnics.
Provided by Adrian Major
Categories Cheese
Time 8m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Toss cauliflower in olive oil, then add vinegar and toss again.
- Add remaining ingredients and toss.
- Refrigerate overnight for best flavor.
ORANGE AND OLIVES SALAD
My grandmother made sure this orange and olives salad was on our holiday table every year. It's so light and simple to make. And it looks pretty on the table! -Angela David, Lakeland, Florida
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Arrange orange slices along outer edge of a serving dish, leaving center open. Place olives in center of dish. Drizzle with oil; sprinkle with pepper.
Nutrition Facts : Calories 54 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GREEN BEAN AND STUFFED OLIVE SALAD
Cool marinated summer salad for olive lovers. Easy and pretty enough for a party.
Provided by CAROLINECOOKS
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 8.3 g, Cholesterol 5 mg, Fat 7.1 g, Fiber 3.4 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 1434.9 mg, Sugar 2.4 g
GREEN BEANS WITH HERBS AND OLIVES
A salad of freshly picked green beans is a true treat. Whatever the color - green, purple or pale yellow - choose smaller beans, which are naturally more tender.
Provided by David Tanis
Categories dinner, easy, lunch, quick, salads and dressings, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large saucepan of well-salted water to a boil. Add beans and cook for 2 minutes, until firm-tender. Drain and rinse beans with cool water, then blot with a kitchen towel. Set aside.
- Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 to 10 minutes. Add mustard and whisk to dissolve, then whisk in olive oil.
- Assemble the salad: Put cooked beans in a serving bowl and season lightly with salt and pepper. Add olives and half the vinaigrette. Toss well, then taste and adjust seasoning. Sprinkle salad with dill and chives and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 5 grams, TransFat 0 grams
HONEY ORANGE GREEN BEANS
These sweet-and-savory green beans are a tasty side dish.
Provided by jennzy910
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the honey, orange zest, garlic, soy sauce, balsamic vinegar, pepper, and water together in a bowl. Add the green beans and toss to coat. Allow to soak for 20 minutes, mixing every 5 minutes.
- Heat the olive oil in a saucepan over low heat; add the green beans to the hot oil and cover the saucepan. Pour the green beans and sauce into the pan and cook, shaking the pan regularly, until the beans are slightly tender, about 5 minutes. Add the tomatoes to the green beans, replace the cover, and continue cooking until the green beans are cooked though yet slightly crispy, about 5 minutes more.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 19.6 g, Fat 1.3 g, Fiber 2.5 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 81.4 mg, Sugar 15 g
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