Recipe information
Yield
8 Servings
Ingredients
1
lemon
1
teaspoon Dijon mustard
1
/3 cup walnut oil or olive oil
2
tablespoons minced shallot
1
1/2 pounds green beans, trimmed
2
/3 cup walnuts, toasted, coarsely chopped
Preparation
Step 1
Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper.
Step 2
Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain; pat dry.
Step 3
Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 172.5 %Calories from Fat 80.8 Fat (g) 15.5 Saturated Fat (g) 1.7 Cholesterol (mg) 0 Carbohydrates (g) 7.2 Dietary Fiber (g) 3.9 Total Sugars (g) 2.4t Net Carbs (g) 3.3t Protein (g) 3.6