Green Bean and Toasted Pecan Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Also with Blue Cheese from the American Heart Association's Low-Fat, Low-Cholesterol Cookbook, 2004. Refreshing break from the usual lettuce or slaw salads. 1 Serving equals 1 Weight Watcher point! This serves 4. Ingredients:
2 tablespoons pecan pieces |
12 ounces fresh green beans, trimmed |
1/2-1 ounce red onion, thinly sliced |
1 1/2 tablespoons white balsamic vinegar |
2 1/4 teaspoons sugar |
1/4 teaspoon salt |
1/2 ounce blue cheese, crumbled |
Directions:
1. Heat 8 skillet over medium-high heat and dry roast pecans for 2-3 minutes, or until fragrant and beginning to lightly brown, stirring frequently. This process brings out a lot of flavor.
2. Set a steamer basket in a small amount of simmering water in a medium saucepan.
3. Put the beans in the basket and cook, covered for 4 minutes, or until just tender crisp.
4. Transfer the beans to a colander; rinse with cold water to stop the cooking, and let the beans cool to room temperature.
5. Drain well and dry on paper towels.
6. In a medium bowl, toss the green beans with the onion, vinegar, sugar, and salt to blend thoroughly.
7. Sprinkle with the pecans and blue cheese.
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