Green Beans in Dijon Vinaigrette

Green Beans in Dijon Vinaigrette
Wonderful served with poultry or ham.

Servings: 8 - 1/2 cup servings

• 1 pound green beans, trimmed
• 4 tablespoons chopped pecans
• 2 tablespoon minced fresh parsley leaves
• 4 tablespoons chopped sweet red onion
• 4 teaspoons olive oil
• 2 teaspoon red wine vinegar
• 2 teaspoon Dijon mustard
• Salt and pepper

Bring a large pot of water to boil, add green beans and cook for 4 - 5 minutes. Plunge in cold ice water. Transfer to a serving bowl.

Toast the pecans in a small dry skillet over medium heat until they become fragrant, about 1/2 - 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the pecans and stir to combine.

In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the pecan mixture and season with salt and pepper. Serve warm or at room temperature.

Per Serving: 64 Calories; 5g Fat (63.9% calories from fat); 1g Saturated Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.