Green Beans and Endive Salad

Ingredients

• 1 pound fresh green beans
• 2 large Belgian endives
• 2 tablespoons Dijon mustard
• 2 tablespoons red-wine vinegar
• Salt and freshly ground pepper to taste
• 4 tablespoons olive oil
• 4 tablespoons finely chopped red onions
• 4 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    170 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 2 grams protein; 93 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim off the ends of the green beans. Cut them into 1 1/2-inch lengths. Drop them into boiling salted water and simmer for 3 to 5 minutes. Do not overcook. They must remain crisp and tender. Drain well and cool.
2. Trim off the ends of the endives and cut the heads into bite-sized pieces. Rinse them in cold water and drain or spin dry.
3. Place the mustard, vinegar, salt and pepper in a salad bowl. Using a wire whisk, blend well. Beat in the oil slowly while mixing. Add the green beans, endive, onion and parsley; toss well and serve.

About 15 minutes