GREEN BEAN-CITRUS SALAD WITH ALMONDS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours.)
- Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine. Season with salt and pepper; sprinkle with the almonds.
GREEN BEAN ALMONDINE
Green beans with toasted almonds.
Provided by SonFlower
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Place green beans in a saucepan. Cover with water and bring to a boil. Cook until beans are al dente, about 5 minutes. Drain and set aside.
- Melt butter in a large skillet over low heat. Add olive oil and mix thoroughly. Add almond slivers, mix until coated, and spread out evenly in the bottom of the skillet. Stir continuously, until almonds just begin to turn golden brown. Remove almonds to a small bowl and continue stirring for 1 minute until cool enough to taste. Add salt.
- Pour almonds over green beans and toss to ensure even coating. Serve warm.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 14.8 g, Cholesterol 7.6 mg, Fat 15 g, Fiber 7 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 79.8 mg, Sugar 2.9 g
GREEN BEANS ALMONDINE
No matter how much I make, it's never enough and it couldn't be simpler to make. Even those who hate veggies love this green bean almondine!
Provided by judilicious
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep the nice green color.
- Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 5 minutes, watching closely so as to not burn. Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 5 to 7 minutes.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 10.6 g, Cholesterol 15.3 mg, Fat 11.2 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 87.9 mg, Sugar 2 g
GREEN BEANS WITH LEMON VINAIGRETTE AND ALMONDS
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- For the vinaigrette, combine the lemon juice, olive oil, lemon zest and salt and pepper to taste in a small bowl. Whisk until combined. Set aside.
- In a large pot, bring 6 quarts of salted water to a boil. Add the green beans and cook for 4 minutes. Drain and place the beans in a serving dish. Toss with the vinaigrette and almonds and serve.
GREEN BEANS ALMONDINE
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound trimmed, halved green beans in salted boiling water until tender, 3 minutes. Drain; rinse under cold water. Saute 1/4 cup sliced almonds in butter in a skillet over medium heat until golden, 2 minutes; add a pinch of nutmeg. Stir in the beans and 2 tablespoons water; season with salt and pepper. Cook, stirring, until warmed through, 2 minutes.
LEMON-DIJON GREEN BEANS ALMONDINE
Cook Lemon-Dijon Green Beans Almondine for a delicious side dish! Toss the green beans almondine with a lemon, dill and Dijon mustard dressing.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Melt margarine in large skillet on medium-high heat. Add beans; cook and stir 5 min. or until crisp-tender.
- Stir in lemon juice, mustard and dill; cook 2 to 3 min. or until heated through, stirring frequently.
- Sprinkle with nuts.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 1 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
GREEN BEANS WITH VINAIGRETTE
These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
- Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
- In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.
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GREEN BEANS ALMONDINE - A BEAUTIFUL PLATE
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Ratings 269Calories 156 per servingCategory Vegetable Side Dishes
- Bring a large pot of water to a boil. Season the water liberally with kosher salt (it should be very salty to taste). Salting the cooking water aggressively accomplishes two tasks: it ensures that the green beans will be seasoned properly inside and out, and also helps them retain their bright green color after cooking. For make ahead tips, please read the notes section at the bottom of this recipe thoroughly.
- Blanch the green beans for 4 to 5 minutes, stirring occasionally, or until they are crisp-tender and slightly squeaky between your teeth. It is important that the green beans be slightly undercooked as they will be transferred directly to the skillet and will continue cooking during this time.
- Meanwhile in a large skillet, melt the butter over medium-low heat until lightly bubbling. Add the sliced almonds and sauté, stirring frequently, for 2 to 3 minutes or until they are starting to turn golden brown. Reduce the heat to low and add the chopped shallots and garlic. Sauté for an additional 1 to 2 minutes, stirring frequently, until fragrant and lightly caramelized.
- Using a large slotted spoon, tongs, or kitchen spider, transfer the blanched green beans from the boiling water directly to the skillet. Sauté briefly, gently tossing the green beans with the almond mixture until evenly combined and the green beans are tender. Add the lemon zest and lemon juice, toss once again, and season to taste with salt and freshly ground pepper. Serve immediately.
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