Green Bean Salad With Toasted Pecan Vinaigrette

"Adapted from Rick Rodgers' Celebrations 101."
 
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Ready In:
43mins
Ingredients:
7
Serves:
12
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ingredients

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directions

  • Bring a large pot of lightly salted water to a boil over high heat.
  • Add in the beans and cook for about 3 minutes or until crisp-tender.
  • Rinse well under cold running water and drain.
  • Spread beans out on paper towels and pat dry; let cool completely.
  • Spread pecans out on a baking sheet.
  • Place baking sheet on the center rack in a 350° oven.
  • Bake for about 10 minutes, stirring occasionally, until toasted and fragrant.
  • Let cool completely.
  • Coarsely chop 1/4 cup of the pecans and set aside.
  • Add the remaining 1/2 cup of pecans, balsamic vinegar, and red wine vinegar to the container of an electric blender.
  • With the blender running, gradually add the oil to make a smooth vinaigrette.
  • Season with salt and pepper to taste.
  • Toss the green beans with the vinaigrette in a large bowl.
  • Transfer to a serving platter or bowl; sprinkle with reserved chopped pecans.
  • Serve chilled or at room temperature.

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Reviews

  1. This is a fifteen star salad dressing. I can't imagine anything it wouldn't be absolutely delicious over. It certainly was wonderful over fresh green beans.
     
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