Green Bean Salad With Creamy Mustard Dressing Recipe - Cooking Index
Green Bean Salad With Creamy Mustard Dressing Recipe - Cooking Index
This divine, rich salad is great for party buffets. The green beans look great whole but are a little hard to eat gracefully, so feel free to cut them in half for more bite-size pieces.
Type: Vegetables| 6 cups | 960g / 33oz | Whole green beans - (abt 1 lb) - ends trimmed |
| 1 cup | 237ml | Sliced white mushrooms |
| 1/2 cup | 73g / 2.6oz | Walnut halves |
| 3 tablespoons | 45ml | Mayonnaise |
| 2 tablespoons | 30ml | Unflavored yogurt |
| 2 teaspoons | 10ml | Dijon mustard |
| 1/8 teaspoon | 0.6ml | Salt - or to taste |
| Freshly-ground black pepper - to taste |
Cook the green beans in boiling water to desired doneness. Drain and rinse under cold water until cooled; drain.
Place green beans in large bowl with mushrooms and walnuts.
In a small bowl, stir together the mayonnaise, yogurt, mustard, and salt. Pour the dressing over the salad, grind the pepper on top, and toss to combine.
This recipe yields 6 to 8 servings.
Source:
1001 VEGETARIAN RECIPES by Carol Gelles (c) 1996 - Macmillan Publishing, New York, NY - 598 pages - $29.95 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest
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