Zucchini and Green Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound zucchini1/2 pound green beans1/4 cup scallions, chopped finely1/3 cup olive oil1/3 cup white wine vinegar1 tbsp finely chopped fresh dill weed or 1/2 tbsp dried
Fill a 3-quart saucepan most of the way with salted water and bring to a boil.
Julienne zucchini on small julienne blade of mandoline or cut into matchsticks with a knife.
Cut tips and tail off the green beans, then slice them in half vertically with a sharp knife. Then slice them in half again. You want them about the same size as the zucchini pieces.
Blanche the green beans until tender, about 2-3 minutes. Remove and shock in an ice-water bath. Blanche the zucchini about 1 minutes, then shock.
Chop scallions. Mix together oil, vinegar, and dill weed.
Combine zucchini, green beans, and scallions. Pour the dressing over the mixture and toss to coat.
Refrigerate at least an hour before serving. There will be quite a bit more dressing than you need. Feel free to drain most of it off when you serve.
Makes 6 servings. Serving size is 100 grams, about 3/4 cup.
Number of Servings: 6
Recipe submitted by SparkPeople user REVJVH.
Julienne zucchini on small julienne blade of mandoline or cut into matchsticks with a knife.
Cut tips and tail off the green beans, then slice them in half vertically with a sharp knife. Then slice them in half again. You want them about the same size as the zucchini pieces.
Blanche the green beans until tender, about 2-3 minutes. Remove and shock in an ice-water bath. Blanche the zucchini about 1 minutes, then shock.
Chop scallions. Mix together oil, vinegar, and dill weed.
Combine zucchini, green beans, and scallions. Pour the dressing over the mixture and toss to coat.
Refrigerate at least an hour before serving. There will be quite a bit more dressing than you need. Feel free to drain most of it off when you serve.
Makes 6 servings. Serving size is 100 grams, about 3/4 cup.
Number of Servings: 6
Recipe submitted by SparkPeople user REVJVH.
Nutritional Info Amount Per Serving
- Calories: 107.4
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 5.2 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 2.5 g
- Protein: 1.2 g
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