Balsamic Green Bean Red Onion Salad W Multigrain Croutons Recipes

"EAT YOUR VEGETABLES!": GREEN BEAN SALAD WITH RED ONION AND TOMATO

Steps:

• Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.

BALSAMIC GREEN BEAN SALAD

Steps:

• Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

BALSAMIC GREEN BEAN & RED ONION SALAD W/ MULTIGRAIN CROUTONS

Steps:

• For Green Bean & Red Onion Salad:.
• Cook green beans until just tender crisp, drain and immediately set in an ice bath (or cold water) to stop the cooking process.
• Once green beans have cooled to (at least) room temperature and drain.
• In a large zip-lock bag add the fresh green beads, sliced red onion, minced garlic, balsamic vinegar, olive oil and salt and freshly ground black pepper to taste.
• Gently fumble zip-lock bag until all ingredients are well mixed; set in the refrigerator until ready to serve.
• For Multigrain Croutons:.
• Preheat oven to 300°F.
• Spray a large cookie sheet with non-stick cooking spray.
• Spread out multi-grain french loaf pieces evenly over the cookie sheet and drizzle with olive oil.
• Sprinkle with garlic powder, dried Italian herbs and salt - enough to suit your taste; give a gentle stir.
• Bake multi-grain croutons roughly 15 to 18 minutes or until croutons are lightly brown and dry (yet still ever so slightly chewy), gently mixing once halfway during baking.
• Assemble green bean & red onion salad on a serving plate.
• Top with multi-grain croutons and sprinkle with freshly grated Parmesan cheese.
• Enjoy!

GREEN BEANS WITH RED ONION SALAD

Steps:

• Cut off and discard the tips of the beans. Break the beans into 2-inch lengths. Drop the beans into boiling salted water to cover and return to a boil. Simmer about 7 minutes or until crisp and tender. Do not overcook. Drain. Let cool.
• To make the dressing, put the mustard in a salad bowl and add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper and the onions.
• Add the beans and toss until blended. Serve at room temperature.

SAUTEED GREEN BEANS AND RED ONION

Steps:

• In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
• Add green beans and onion. Cover, and cook until beans are crisp-tender, 8 to 10 minutes.
• Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more. Stir in vinegar and serve.

BALSAMIC GREEN BEAN & RED ONION SALAD W/ MULTIGRAIN CROUTONS

Steps:

• For Green Bean & Red Onion Salad:.
• Cook green beans until just tender crisp, drain and immediately set in an ice bath (or cold water) to stop the cooking process.
• Once green beans have cooled to (at least) room temperature and drain.
• In a large zip-lock bag add the fresh green beads, sliced red onion, minced garlic, balsamic vinegar, olive oil and salt and freshly ground black pepper to taste.
• Gently fumble zip-lock bag until all ingredients are well mixed; set in the refrigerator until ready to serve.
• For Multigrain Croutons:.
• Preheat oven to 300°F.
• Spray a large cookie sheet with non-stick cooking spray.
• Spread out multi-grain french loaf pieces evenly over the cookie sheet and drizzle with olive oil.
• Sprinkle with garlic powder, dried Italian herbs and salt - enough to suit your taste; give a gentle stir.
• Bake multi-grain croutons roughly 15 to 18 minutes or until croutons are lightly brown and dry (yet still ever so slightly chewy), gently mixing once halfway during baking.
• Assemble green bean & red onion salad on a serving plate.
• Top with multi-grain croutons and sprinkle with freshly grated Parmesan cheese.
• Enjoy!

GREEN BEANS AND ROASTED RED ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch baking pan.
• After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
• Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
• While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.

RED ONION CAPER BREAD (ABM)

Steps:

• Bake according to manufacturer's instructions, adding the onions and capers during the add-ins cycle or 5 minutes before the final kneading is finished.

GREEN BEAN AND RED ONION SALAD

Steps:

• On a steamer rack set over boiling water steam green beans, covered, until crisp-tender, about 4 minutes. Halve onion lengthwise and slice thin crosswise.
• In a bowl whisk together vinegar, oil, and salt and pepper to taste until emulsified and add onion, tossing to combine. Add warm beans and toss to combine well.

GREEN SALAD WITH CROUTONS

Steps:

• Preheat the oven to 400 degrees.
• Place bread cubes in a bowl; sprinkle the tablespoon of oil over them. Toss gently. Arrange cubes on cookie sheet, and bake for 12 to 14 minutes, until nicely browned.
• In a large serving bowl, mix the mustard, garlic, salt, pepper and vinegar. Stir in the 4 tablespoons of oil.
• To serve, add the endive to the dressing. Toss thoroughly, and divide among 6 plates. Top with croutons.