Green Salad with Toasted Walnuts, Walnut Oil, and Green Beans

1. 1

   Bring a medium saucepan of water to a boil.

2. 2

   Add the beans, and cook until bright green and crisp-tender, about 2 minutes.

3. 3

   Using a slotted spoon or tongs, transfer to a medium serving bowl.

4. 4

   Immediately toss with the salt and 1/2 teaspoon walnut oil.

5. 5

   Add the walnuts, and transfer to a plate to cool, reserving the bowl.

6. 6

   Make the vinaigrette: In a small bowl, combine the shallot with the vinegar.

7. 7

   Whisk in the remaining tablespoon walnut oil.

8. 8

   Place the salad greens in the reserved bowl, and add the dressing.

9. 9

   Toss well to combine, and season with pepper.

10. 10

    Divide among 4 plates, and pile the green beans and walnuts on top.

11. 11

    Serve immediately.

12. 12

    (Per serving)

13. 13

    Calories: 141

14. 14

    Fat: 6g

15. 15

    Cholesterol: 0mg

16. 16

    Carbohydrate: 6g

17. 17

    Sodium: 123mg

18. 18

    Protein: 5g

19. 19

    Fiber: 3g

* Per serving · 4 servings · Values may vary.

No additional tips available.