INGREDIENTS:
Vinaigrette:
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons extravirgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
Beans:
2 1/2 pounds green beans, trimmed
1/3 cup sliced almonds, toasted
1 tablespoon fresh thyme leaves
INSTRUCTIONS:
To prepare vinaigrette, combine first 7 ingredients in a small bowl, stirring with a whisk.
To prepare beans, cook beans in a large pot of boiling water 4 minutes or until crisp-tender. Drain well. Place beans in a large bowl. Add lemon mixture; toss well to coat. Sprinkle with almonds and thyme.
NUTRITIONAL INFORMATION:
Calories: 54 (38% from fat)
Fat: 2.3g (sat 0.2g,mono 1.5g,poly 0.5g)
Protein: 2.4g
Carbohydrate: 7.7g
Fiber: 3.6g
Cholesterol: 0.0mg
Iron: 1.1mg
Sodium: 113mg
Calcium: 45mg
Cooking Light, SEPTEMBER 2003