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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Fresh Pear-and-Green Bean Salad with Sorghum Vinaigrette

Southern Living NOVEMBER 2012

  • Yield: Makes 8 servings
  • Hands-on:15 Minutes
  • Total:1 Hour, 15 Minutes

Ingredients

  • 8 ounces haricots verts (tiny green beans), trimmed
  • 1 (5-oz.) package gourmet mixed salad greens
  • 2 red Bartlett pears, cut into thin strips
  • 1/2 small red onion, sliced

Preparation

1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Toss together salad greens, next 4 ingredients, and beans. Serve with Sorghum Vinaigrette.

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Fresh Pear-and-Green Bean Salad with Sorghum Vinaigrette recipe

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