- 2 red onions, peeled (about 1 pound)
- 4 teaspoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 sprigs fresh thyme
- 1 tablespoon chopped fresh dill
- 3 tablespoons Champagne vinegar or white wine vinegar
- 1 tablespoon stone-ground mustard
- 2 pounds green beans, trimmed, steamed, and chilled
- calories 83
- caloriesfromfat 29 %
- fat 2.7 g
- satfat 0.4 g
- monofat 1.7 g
- polyfat 0.4 g
- protein 2.9 g
- carbohydrate 14 g
- fiber 4.8 g
- cholesterol 0.0 mg
- iron 1.6 mg
- sodium 109 mg
- calcium 65 mg
How to Make It
Preheat oven to 400°.
Cut onions in half vertically. Drizzle the cut side of each onion half with 1/4 teaspoon oil. Sprinkle halves evenly with salt and pepper. Place 1 thyme sprig on 1 onion half; top with other half. Wrap in foil. Repeat procedure with the remaining thyme and onion halves. Bake the wrapped onions at 400° for 1 hour or until tender. Cool to room temperature. Discard thyme, and chop onions. Combine 1 tablespoon olive oil, onion, dill, vinegar, and mustard in a small bowl.
Toss the beans with the vinaigrette.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.