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Green Bean and Red Onion Salad With Warm Cider Vinaigrette

By blucoat

Added February 11, 2008 | Recipe #285724

Categories: Salad dressings Lunch/snacks Salad

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Total Time:

Prep Time:

Cook Time:

20 mins

10 mins

blucoat's Note:

From Bon Appétit (Feb 2001). This surprisingly easy and delicious salad will impress any dinner guest! You can also use cider instead of the juice.

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Ingredients:

Servings:

Units: US | Metric

1/2 cup frozen apple juice concentrate, thawed
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
2 teaspoons Dijon mustard
1 teaspoon mustard seeds
6 ounces green beans, trimmed, cut in half on deep diagonal
4 cups packed baby greens (about half of 4.5-ounce package)
1/2 cup finely chopped red onion
2 large radishes, trimmed, halved, thinly sliced
1 tablespoon finely chopped bread and butter pickles (optional)

Directions:

1

Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before using.).
2

Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens, onion, radishes, and pickles. Toss with enough vinaigrette to coat.