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Green Beans with Sesame Dressing

 

This is generally served chilled but warm the green beans up in a skillet for a minute or two on low,  if you prefer. Barb L.

Serves: 4

For the Vinaigrette:

1 Tbsp brown sugar or Splenda brown sugar

1 Tbsp Flying Olive Oregano or Sicilian Lemon Balsamic Vinegar

1/4 cup Flying Olive Lemon or Garlic Extra Virgin Olive Oil (If you used Lemon Balsamic above, you may want to go with the Garlic EVOO depending on much you like lemon)

1 Tbsp low salt soy sauce

1 tsp Flying Olive Toasted Sesame Oil

½ clove garlic, minced

Pinch- ¼ tsp red pepper flakes, optional

Salad:

1 pound green beans, tipped and tailed

6 slices of cooked and crumbled bacon

1 Tbsp fresh, chopped cilantro, leaves only

Directions:

Place a pot of water on to boil. Prepare an ice bath.

Stir sugar and Flying Olive Balsamic Vinegar of Choice in a small saucepan. Cook over medium-low just until the sugar dissolves, about 3-5 minutes. Remove from heat and let cool 2-3 minutes.

Combine vinegar mixture, Flying Olive Extra Virgin Olive Oil of Choice, soy sauce, Flying Olive Sesame Oil, garlic, and red pepper flakes in a food processor. Blend until the red pepper flakes are small, about 1-2 minutes. Strain through a fine mesh sieve.

Blanch green beans in boiling water for 2 minutes. Drain. Place on paper towels, blotting, if necessary, to remove any extra water.

Place green beans on a serving platter or individual plates. Drizzle the dressing on top of the green beans. Garnish with the bacon crumbles, and chopped cilantro. Serve.

Inspired by a Kroger recipe

Submitted by Barb and Chuck L.