Green Bean and Red Onion Salad with Radish Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
5 radishes, unpeeled, trimmed, coarsely chopped |
1/2 cup olive oil |
2 tablespoons sherry wine vinegar |
1 tablespoon honey mustard |
1/2 teaspoon minced garlic |
1 1/2 pounds slender green beans, trimmed |
4 cups mixed greens (such as red leaf lettuce and baby spinach), torn into bite-size pieces |
1 red onion, thinly sliced |
2 large radishes, sliced paper-thin (optional) |
Directions:
1. Place 5 radishes in processor. Add oil, vinegar, mustard and garlic; process until thick dressing forms. Season with salt and pepper. Transfer to small bowl. Can be made 1 day ahead. Cover; chill. Bring just to room temperature before using.)
2. Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain beans and rinse under cold water. Drain. Pat dry with paper towels. Wrap in kitchen towels and place in plastic bag. Chill until cold, at least 1 hour and up to 1 day.
3. Place beans, mixed greens and onion in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Garnish with sliced radishes, if desired.
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