Green Bean and Mushroom Salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 214, total fat 17 G., saturated fats 2 G., proteins 5 G., carbohydrates 16 G., fiber 5 G., cholesterol 0 mg, sodium 418 mg, sugar 7 G.
Calories 214, total fat 17 G., saturated fats 2 G., proteins 5 G., carbohydrates 16 G., fiber 5 G., cholesterol 0 mg, sodium 418 mg, sugar 7 G.
Mushrooms are delicious fresh in salads, especially like this recipe: paired with blanched green beans, shallots, and candied walnuts in a refreshing lemon dressing. Slice the brown cremini mushrooms very thinly and add them to the dressing first while you prepare the other ingredients, allowing them to soak up the flavors. This salad is perfect as a side dish for holiday meats or poultry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of green beans
- 4 tablespoons extra-virgin olive oil
- 2 lemons
- 2 large shallots, thinly sliced
- 280 g cremini mushrooms, very thinly sliced
- 1 cup coarsely chopped walnuts
- 2 teaspoons of sugar
- 1/4 cup chopped fresh parsley
We recommend
Recipes with similar ingredients: green beans, Crimini mushrooms, parsley, lemon, walnuts
Cooking the dish according to the recipe:
- Bring a large saucepan of water to a boil and season generously with salt. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer the beans to a large bowl. Toss with 3 tablespoons of olive oil and 1.5 teaspoons of salt. Let cool, uncovered.
- Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons over the zest. Add the mushrooms and toss with 1 tablespoon of salt. Set aside.
- Toast the walnuts in a dry frying pan over medium heat until golden brown. Sprinkle with sugar and a pinch of salt and toast until the sugar dissolves, about 3 more minutes. Remove from heat and let cool.
- Add the remaining 1 tablespoon of olive oil to the mushrooms and gently toss them with the beans, parsley, and half of the walnuts. Season with salt and pepper to taste. Transfer to a serving bowl or platter and sprinkle with the remaining walnuts.
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