I found this recipe on Culinary Cory and decided to make it tonight. I made the vinaigrette earlier in the day and let the flavors mingle together. This salad is colorful and flavorful and was a hit with all of us. I loved, loved, LOVED the vinaigrette and look forward to trying it with other vegetables. Thanks for the excellent recipe Cory!Green Bean Salad with Maple Dijon Vinaigrette: Adapted recipe by For the Love of Cooking.net Original recipe by Culinary Cory
- 1 tbsp olive oil
- 1 1/2 tbsp maple syrup
- 2 tsp cider vinegar
- 3/4 tsp Dijon mustard
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 1/2 lb fresh green beans
- Handful of grape tomatoes, halved
- 2 tbsp slivered almonds
Combine the olive oil, maple syrup, cider vinegar, Dijon mustard, minced garlic, sea salt and freshly cracked pepper, to taste, together in a small container. Set aside to let the flavors mingle.
Drop the green beans in a pot of boiling water for 3-4 minutes or until fork tender but still a bit crisp. Drain and drop into ice cold water for a minute. Drain well then place into a large bowl along with the tomatoes and almonds. Shake the vinaigrette to mix well then pour onto the green beans, tomatoes, and almonds. Toss gently until everything is evenly coated with the vinaigrette. Serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net