Balsamic Green Bean & Red Onion Salad W/ Multigrain Croutons |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a salad I make frequently during the summer months with freshly picked green beans. It is simple to prepare and delicious. I use a zip-lock bag when making this salad, it makes bringing the salad for a picnic easy and clean up a snap. :) Ingredients:
1 lb fresh green beans |
1 red onion, halved & sliced thin |
1 garlic clove, minced |
1/4 cup balsamic vinegar (good quality) |
3 tablespoons olive oil (good quality) |
salt & freshly ground black pepper, to taste |
1 large ziploc bag |
freshly grated parmesan cheese |
1 loaf multigrain french bread, rustically cut into 1 inch pieces |
olive oil |
garlic powder, to taste |
dried italian herb seasoning, to taste |
salt, to taste |
Directions:
1. For Green Bean & Red Onion Salad:.
2. Cook green beans until just tender crisp, drain and immediately set in an ice bath (or cold water) to stop the cooking process.
3. Once green beans have cooled to (at least) room temperature and drain.
4. 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.
5. Gently fumble zip-lock bag until all ingredients are well mixed; set in the refrigerator until ready to serve.
6. For Multigrain Croutons:.
7. Preheat oven to 300°F.
8. Spray a large cookie sheet with non-stick cooking spray.
9. Spread out multi-grain french loaf pieces evenly over the cookie sheet and drizzle with olive oil.
10. Sprinkle with garlic powder, dried Italian herbs and salt - enough to suit your taste; give a gentle stir.
11. 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.
12. Assemble green bean & red onion salad on a serving plate.
13. Top with multi-grain croutons and sprinkle with freshly grated Parmesan cheese.
14. Enjoy!
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