Halloween Green Bean Salad

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HOWARD L. PUCKETT
Yield
8 servings (serving size: 1 cup)
October 1998
RECIPE BY Cooking Light

Ingredients

  • Vinaigrette:
  • 1/4 cup orange juice
  • 1/4 cup white wine vinegar
  • 2 tablespoons water
  • 2 teaspoons vegetable oil
  • 1 teaspoon prepared horseradish
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • Salad:
  • 1 1/2 pounds green beans, trimmed
  • 1 cup vertically sliced red onion
  • 1 cup orange slices
  • 1 cup seedless red grapes, halved

Nutritional Information

  • Calories 68
  • Caloriesfromfat 19%
  • Fat 1.4g
  • Satfat 0.3g
  • Monofat 0.4g
  • Polyfat 0.6g
  • Protein 2.1g
  • Carbohydrate 13.6g
  • Fiber 3.2g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 26mg
  • Calcium 46mg

How to Make It

Step 1

To prepare vinaigrette, combine first 8 ingredients in a jar; cover tightly, and shake vigorously. Chill.

Step 2

To prepare salad, steam green beans, covered, 3 minutes or until tender, and chill. Combine green beans, onion slices, orange slices, and grape halves in a large bowl. Drizzle vinaigrette over salad, tossing gently to coat.

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