Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette
Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette
The technique: For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water. The payoff: The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
Side Christmas Thanksgiving Vegetarian Quick & Easy Low Cal High Fiber Vinegar Dried Fruit Walnut Green Bean Fall Healthy Low Cholesterol Christmas Eve Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
  • 1 teaspoon sugar
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 1/3 cup dried tart cherries
  • Carbohydrate 9 g(3%)
  • Fat 10 g(16%)
  • Fiber 3 g(11%)
  • Protein 2 g(4%)
  • Saturated Fat 1 g(7%)
  • Sodium 274 mg(11%)
  • Calories 129

Preparation Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using. Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing. Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.

Preparation Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using. Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing. Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.