Green Bean Salad with Apricot Vinaigrette
Green Bean Salad with Apricot Vinaigrette might be just the side dish you are searching for. One serving contains 218 calories, 11g of protein, and 4g of fat. This recipe serves 6. Not Head to the store and pick up apricot-pineapple nectar, feta cheese, apricots, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes.
Mix in vinegar and apricots.
Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool.
Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
Drain. Cool in large bowl of ice water.
Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.)
Place beans in large bowl.
Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.
Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens.
Sprinkle with pistachios and ricotta salata.
Per serving: calories, 132; total fat, 4 g; saturated fat, 1 g; cholesterol, 6 mg.