Green Bean Salad With Apricot Vinaigrette
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 326.01 g apricot nectar, should read apricot-pineapple nectar
- 59.14 ml rice vinegar
- 59.14 ml dried apricot, chopped
- 566.99 g green beans, trimmed
- 141.74 g mixed baby greens
- 1 papaya, peeled, seeded, thinly sliced lengthwise
- 44.37 ml pistachio nuts, dry-roasted, chopped
- 42.52 g feta cheese, crumbled
directions
- 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.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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