Green Bean and Red Onion Salad with Warm Cider Vinaigrette Recipe

Name: Green Bean and Red Onion Salad with Warm Cider Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup frozen apple juice concentrate, thawed; 2 tablespoons apple cider vinegar; 2 tablespoons vegetable oil; 2 teaspoons Dijon mustard; 1 teaspoon mustard seeds; 6 ounces green beans, trimmed, cut in half on deep diagonal; 4 cups (packed) baby greens (about half of 4.5-ounce package); 1/2 cup finely chopped red onion; 2 large radishes, trimmed, halved, thinly sliced; 1 tablespoon finely chopped bread-and-butter pickles

Servings: persons

1/2 cup frozen apple juice concentrate, thawed
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
2 teaspoons Dijon mustard
1 teaspoon mustard seeds
6 ounces green beans, trimmed, cut in half on deep diagonal
4 cups (packed) baby greens (about half of 4.5-ounce package)
1/2 cup finely chopped red onion
2 large radishes, trimmed, halved, thinly sliced
1 tablespoon finely chopped bread-and-butter pickles

1
Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes.
2
Remove from heat.
3
Whisk in vinegar, oil, mustard, and mustard seeds.
4
Season vinaigrette with salt and pepper.
5
(Can be made 1 day ahead.
6
Cover and chill.
7
Rewarm before using.)
8
Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well.
9
Transfer beans to large bowl; cool slightly.
10
Add greens, onion, radishes, and pickles.
11
Toss with enough vinaigrette to coat.

136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup frozen apple juice concentrate, thawed, 2 tablespoons apple cider vinegar, 2 tablespoons vegetable oil, 2 teaspoons Dijon mustard, and more.

Yes, Green Bean and Red Onion Salad with Warm Cider Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Bean and Red Onion Salad with Warm Cider Vinaigrette

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