GREEN BEANS IN CREAMY HORSERADISH SAUCE
Steps:
- Stir together the creamy horseradish, mustard, lemon zest and juice in a small bowl.
- Melt the butter in a large skillet over medium heat. Add the green beans and sauté until barely tender, 5 minutes. Add the horseradish mixture and continue sautéing until the beans are tender and coated in the sauce. Add salt and pepper to taste. Serve immediately.
CREAMY GREEN BEAN SALAD
IN our early years of marriage, my husband asked me to make bean salad "like his mother's". I've tried many versions, but this is the one our whole family likes best. In the past, I'd can about 50 quarts of green beans every year, but now my husband suggests I can only enough to keep making this salad. -Lorraine Mix, Remer, Minnesota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine sour cream and salad dressing; mix well. Stir in beans, tomato and onion. Cover and refrigerate for 1 hour. Serve on lettuce.
Nutrition Facts :
GREEN BEAN SALAD WITH CREAMY DRESSING
My grandmother passed on this refreshing side dish recipe. It's always devoured at my house. -Jodi Galanis, Murray, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a saucepan of boiling water, cook green beans, uncovered, until crisp-tender, 3-5 minutes. Remove beans with a slotted spoon; drop immediately into ice water. Drain and pat dry., Place cucumber, red pepper, onion and beans in a large bowl. Whisk together dressing ingredients; toss with vegetables. Refrigerate, covered, until cold.
Nutrition Facts : Calories 107 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 349mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CREAMY GREEN BEAN SALAD WITH HORSERADISH & BACON
Posted for a request. I have not tried this yet. Adapted from "Simply Delicious." Prep time does not include additional chilling time once the salad has been prepared.
Provided by HeatherFeather
Categories Pork
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place potato quarters into a pot and cover with cold water; bring to a boil.
- Cook in boiling salted water to cover, 15 to 20 minutes or until fork tender, but do not overcook- you want them tender, but firm enough to hold together in salad.
- Drain and then sprinkle with vinegar and a little salt& pepper to taste; set aside to cool slightly.
- Snap tough string ends off beans, then place beans into a pot with 1 cup water, cover, and let steam for about 3 minutes.
- Drain in a colander and run under cold water to help cool beans off quickly.
- Set colander into a bowl of ice water to cover beans and let sit 2 minutes to chill quickly.
- Drain beans and pat dry, then cut each bean in half.
- Stir together the dressing ingredients in a large bowl.
- Add potatoes, beans, egg, bacon, and green onions, tossing gently.
- Cover and chill well before serving.
Nutrition Facts : Calories 361.5, Fat 21.2, SaturatedFat 6.9, Cholesterol 97, Sodium 357.9, Carbohydrate 35.1, Fiber 4.9, Sugar 4.4, Protein 9.2
CREAMY GREEN BEAN SALAD
Provided by Katie Lee Biegel
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
- Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
- For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
- To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.
HARICOTS VERDS EN SALADE GREEN BEAN SALAD
Provided by Food Network
Number Of Ingredients 9
Steps:
- Slice the beans in two lengthwise if you wish and boil them in salted water. As soon as they are just tender, drain them and then dry them in a clean dish towel. Arrange them on their serving dish.
- Chop all the herbs together very fine and arrange them in a band around the beans. Whisk together the oil, vinegar and pepper in a bowl and serve alongside the beans; the dressing is put on the beans at the moment of serving.
GREEN BEAN SALAD
Provided by Ellie Krieger
Categories side-dish
Time 16m
Yield 4 (1/2 cup) servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
- Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
- In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.
SIMPLE GREEN BEAN SALAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put a medium saucepan over medium-high heat and add 2 tablespoons olive oil. Once the oil is hot, remove the pan from the heat and add the wheat berries, then return to the heat. Add a pinch of salt and allow the berries to toast. Add 3 1/2 cups water and cook until the wheat berries start to break apart and the water is mostly absorbed, about 45 minutes. Taste; they should be chewy but firm. Set aside.
- Meanwhile, bring a large pot of water to a boil over medium heat. Add salt until the water tastes like mild seawater. How will you know? Taste a drop of water.
- Prepare an ice bath by filling a large bowl with cold water. Add some ice cubes and line the bowl with a strainer. Stir the green beans into the ice bath within the strainer to awaken any beans that are limp. Strain and add them to the boiling water; cook 2 to 3 minutes. Use a slotted spoon or spider to remove the beans from the water, immediately transferring them back to the ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently.
- Transfer the green beans to a kitchen towel and pat dry. Transfer them to a serving bowl and refrigerate.
- In a medium bowl, whisk the remaining 2/3 cup olive oil, the sherry vinegar and balsamic vinegar. Season with salt and pepper and set aside. When ready to serve, add the wheat berries to the beans and drizzle with the vinaigrette to taste. Toss to combine and season with salt and pepper, if needed. Serve immediately.
GREEN BEAN SALAD WITH SOUR CREAM SAUCE
This is a great side dish to any meat; especially roast beef.
Provided by Daily Inspiration S
Categories Vegetables
Time 15m
Number Of Ingredients 12
Steps:
- 1. Drain green beans well and add sliced onion. Mix together oil and vinegar and add to green beans -- adding salt and pepper to taste. Cover and allow the green beans to marinate for several hours in the refrigerator - stir occasionally.
- 2. Before adding cream sauce, drain green beans well. Mix together the sour cream sauce ingredients and stir until well combined.
- 3. Fold in the sauce with the green beans and serve chilled.
GREEN BEANS WITH HORSERADISH SAUCE
Dress up plain green beans with a yogurt-based mixture of horseradish, mustard and celery seed. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.
Provided by jonesies
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash beans and remove ends and strings.
- In a medium saucepan cook green beans in a small amount of boiling water for 20 to 25 minutes or until crisp-tender.
- Meanwhile, for sauce, in a small saucepan stir together the yogurt and flour.
- Stir in horseradish, mustard and celery seed.
- Cook and stir till thickened and bubbly.
- Cook and stir for 1 minute more.
- Pour sauce over green beans; toss gently to coat.
CREAMY BEAN SALAD
This hearty no-fuss salad is perfect for a family gathering. Dill pickles bring puckery flavor to the kidney beans that are dressed with sour cream...and celery adds a satisfying crunch. The recipe is from Dorothy Poch of Concord, New Hampshire.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the beans, celery, sour cream, onion, pickles, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Just before serving, top with the eggs.
Nutrition Facts :
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