Armenian Vegetable Salad

Ingredients

• ½ pound white mushrooms
• 1 pound green beans, trimmed
• 2 ½ tablespoons extra-virgin olive oil
• 3 ½ tablespoons balsamic vinegar
• ½ tablespoon Dijon mustard
• 2 large roasted red peppers, julienned (see note)
• 1 bunch scallions, finely sliced, white and most of green part
• 10 small Italian, Greek or French olives, pitted
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    170 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 5 grams protein; 99 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Wash and trim the mushrooms. Depending on their size, leave them whole, or halve or quarter them. Steam for about 5 minutes, until the mushrooms are tender. Set aside. Steam the green beans about 7 minutes, depending on size. Drain and halve or cut in thirds, depending on size. Cover and refrigerate.
2. Whisk the oil, vinegar and mustard together, and pour over the mushrooms, peppers, scallions and olives; cover and refrigerate.
3. To serve, stir the green beans into the rest of the salad. Season with salt and pepper. Do not stir the green beans into the dressing more than a half-hour in advance, because the acid will turn them gray-green.

• To roast peppers, preheat the broiler, wash and place them on a baking sheet. Broil, turning often, about 2 or 3 inches from source of heat, until the skins blister and char, 15 to 20 minutes. As each pepper is ready, place in a large plastic bag and keep closed for about 10 minutes. Remove peppers; the skin should peel off easily. After peeling, cut in half and remove seeds. Refrigerate.

45 minutes