Suzanne Somers' Green Beans and Vinaigrette |
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Prep Time: 3 Minutes Cook Time: 12 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Green Beans with a garlic vinaigrette. Can serve this hot or cold and the vinaigrette can be used over other vegetables or as a salad dressing. I find that if you make the vinaigrette in advance, it allows the flavors to blend and infuse the oil. I have added Parmesan cheese, Emeril's Essence spice mix and even some splenda and honey. My kids loved it. You could use the dressing as a base and just add ingredients to taste (Dijon and Worcestershire work well too). Ingredients:
1 lb fresh green beans, trimmed |
2 -3 garlic cloves, pressed |
1 lemon, juiced |
salt |
fresh ground black pepper |
1/4 cup extra virgin olive oil |
Directions:
1. Steam the beans until tender and still slightly crunchy; don't overcook.
2. Set the beans aside while you make the vinaigrette.
3. Mix the garlic, lemon juice, salt and pepper in a bowl.
4. In a slow stream, whisk in the olive oil until combined.
5. Toss beans with vinaigrette and serve.
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