Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Green Bean Salad With Pecans & Gorgonzola Recipe
    Lost? Site Map

    Green Bean Salad With Pecans & Gorgonzola

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Chandra M's Note:

    Very simple side dish for those hot summer nights. Walnuts or almonds may be substituted for the pecans. Lightly pan toasting the nuts will add to their flavor.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan, bring 1-2 inches water to boil.
    2. 2
      Prepare a bowl with water & ice.
    3. 3
      Add the green beans to the boiling water and cook for 2-3 minutes or until bright green & still crisp.
    4. 4
      Using a slotted spoon, transfer the beans to the icewater to stop cooking.
    5. 5
      Once the beans are cool, place them on a flour sack towel to dry.
    6. 6
      In a small bowl combine mustard & vinegar. Slowly whisk in oil.
    7. 7
      Add salt & pepper to taste.
    8. 8
      In a medium bowl, combine green beans & scallions.
    9. 9
      Pour dressing over and stir to coat.
    10. 10
      Sprinkle nuts & cheese on top.
    11. 11
      Cover and chill for 15 minutes.
    12. 12
      Serve chilled.

    Ratings & Reviews:

    • on July 30, 2008

      55

      Yummy! After taste testing, I increased the mustard to 1 tablespoon and used just 2 tablespoons of olive oil. I used both green and yellow beans and for the cheese I used one of my favorite blues: Crater Lake Blue. I also used toasted slivered almonds. This was delicious. I think it would also taste good with feta in place of the gorgonzola. Next time, I might add some grape tomatoes or halved cherry tomatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Green Bean Salad With Pecans & Gorgonzola

    Serving Size: 1 (196 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 274.3
     
    Calories from Fat 203
    74%
    Total Fat 22.6 g
    34%
    Saturated Fat 4.9 g
    24%
    Cholesterol 12.6 mg
    4%
    Sodium 448.2 mg
    18%
    Total Carbohydrate 14.1 g
    4%
    Dietary Fiber 7.0 g
    28%
    Sugars 3.0 g
    12%
    Protein 8.1 g
    16%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites