Suzanne Somers' Green Beans and Vinaigrette
"Green Beans with a garlic vinaigrette. Can serve this hot or cold and the vinaigrette can be used over other vegetables or as a salad dressing. I find that if you make the vinaigrette in advance, it allows the flavors to blend and infuse the oil. I have added Parmesan cheese, Emeril's Essence spice mix and even some splenda and honey. My kids loved it. You could use the dressing as a base and just add ingredients to taste (Dijon and Worcestershire work well too)."
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 lb fresh green beans, trimmed
-
for the vinaigrette
- 2 -3 garlic cloves, pressed
- 1 lemon, juiced
- salt
- fresh ground black pepper
- 1⁄4 cup extra virgin olive oil
directions
- Steam the beans until tender and still slightly crunchy; don't overcook.
- Set the beans aside while you make the vinaigrette.
- Mix the garlic, lemon juice, salt and pepper in a bowl.
- In a slow stream, whisk in the olive oil until combined.
- Toss beans with vinaigrette and serve.
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RECIPE SUBMITTED BY
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