LibreRecipes

Green Bean and Red Onion Salad with Warm Cider Vinaigrette

Rating

Calories

218.0

Protein

3.0

Sodium

111.0

Fat

15.0

1/2 cup frozen apple juice concentrate, thawed

2 tablespoons apple cider vinegar

2 tablespoons vegetable oil

2 teaspoons Dijon mustard

1 teaspoon mustard seeds

6 ounces green beans, trimmed, cut in half on deep diagonal

4 cups (packed) baby greens (about half of 4.5-ounce package)

1/2 cup finely chopped red onion

2 large radishes, trimmed, halved, thinly sliced

1 tablespoon finely chopped bread-and-butter pickles

Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens, onion, radishes, and pickles. Toss with enough vinaigrette to coat.