Warm green bean salad

Walnut oil, like olive oil, is good for your heart! This recipe uses both walnuts and walnut oil for a one-two punch of heart-smart fats!

Ingredients

pinch of freshly ground black pepper
1 tablespoon minced onion
1 tablespoon white balsamic vinegar
1 tablespoon spicy brown mustard
2 tablespoons walnut oil
1/4 cup chopped walnuts
12 ounces fresh green beans, trimmed
1 1/2 cups halved cherry tomatoes (12 to 18 cherry tomatoes)
1 tablespoon chopped fresh basil
6 cups shredded Bibb lettuce

Directions

1. In a small bowl, whisk together black pepper, onion, vinegar and mustard. Gradually whisk in walnut oil. Set aside.
2. In a small dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes or until walnuts are light-brown in color. Place in a small bowl and set aside.
3. Bring a large pot of water to a boil. Add trimmed green beans and boil for 4 to 6 minutes. Drain and place in a large bowl. Add tomatoes and basil to the bowl and toss to combine. Add dressing (made in step 1) and toss until green bean mixture is well-coated.
4. Divide shredded lettuce into 6 salad bowls. Add 1/2 cup of the green bean mixture to each bowl, then sprinkle toasted walnuts (made in step 2) on each. Serve warm.

Makes 6 servings

Recipe contains: Nuts

Carb choices per serving: 1/2

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