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
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Nutritional Information
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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. -
4 to 6 servings
Preparation
- 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.
- Whisk the oil, vinegar and mustard together, and pour over the mushrooms, peppers, scallions and olives; cover and refrigerate.
- 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
Dining and Cooking