Green Bean Caesar Salad Recipes

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GREEN BEAN AND KALE CAESAR SALAD



Green Bean and Kale Caesar Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

4 ounces crusty white bread, cut into 1/2-inch cubes (about 2 cups)
1/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 pounds green beans, trimmed
4 anchovy fillets (packed in oil)
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 clove garlic, roughly chopped
2 tablespoons grated parmesan cheese, plus more for topping
1 1/2 teaspoons dijon mustard
4 cups baby kale
2 tablespoons salted roasted pepitas

Steps:

  • Preheat the oven to 400˚. Toss the bread pieces on a baking sheet with 1 tablespoon olive oil, a pinch of salt and a few grinds of pepper. Roast, tossing halfway through, until browned and crisp, 15 to 20 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
  • Make the dressing: Puree the anchovies, vinegar, lemon juice, garlic, parmesan and mustard in a blender, scraping down the sides with a rubber spatula, until smooth. With the machine running, slowly drizzle in the remaining ¼ cup olive oil and blend until combined. Season with salt and pepper.
  • Combine the green beans, kale and half each of the croutons and pepitas in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Transfer to a serving dish and top with the remaining croutons and pepitas; sprinkle with more parmesan.

CORN AND GREEN BEAN SALAD



Corn and Green Bean Salad image

I love the crunch of veggies, so I combined them with a buttermilk Caesar dressing in this corn and green bean salad. It's good served immediately, but it's even better after chilling for a few hours. —Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup reduced-fat mayonnaise
1/2 cup buttermilk
1/2 cup shredded Parmesan cheese, plus more for topping
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
3/4 pound fresh green beans, trimmed and cut into 1-inch pieces
4 medium ears sweet corn

Steps:

  • In a small bowl, whisk mayonnaise, buttermilk, 1/2 cup Parmesan, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Refrigerate, covered, until serving., Meanwhile, in a Dutch, bring 8 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain and immediately drop into ice water. Drain and pat dry; transfer to a serving bowl., Cut corn from cobs. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat. Add corn; cook and stir until tender, 6-8 minutes. Remove from heat and add to beans; refrigerate, covered, until chilled., Stir mayonnaise mixture into vegetables; toss to coat. If desired, sprinkle with additional Parmesan.

Nutrition Facts : Calories 201 calories, Fat 12g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 498mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

GREEN BEAN CAESAR



Green Bean Caesar image

Make and share this Green Bean Caesar recipe from Food.com.

Provided by Colleen M Schmehl

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 lb fresh green beans (or frozen)
2 tablespoons salad oil
1 tablespoon vinegar
1 tablespoon instant minced onion
1/4 teaspoon salt
1 clove garlic, crushed
1/8 teaspoon pepper
2 tablespoons dry breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon melted butter

Steps:

  • Prepare and cook green beans until tender (10-15 mins) If using frozen, follow cooking directions.
  • Toss green beans with all ingredients except bread crumbs, cheese and butter.
  • Put in 1 1/2 qt ungreased casserole dish.
  • Mix bread crumbs, butter and cheese.
  • Sprinkle over green bean mixture.
  • Sprinkle with paprika.
  • Bake uncovered at 350 degrees for 15-20 minutes or until heated through.

Nutrition Facts : Calories 88.5, Fat 7.1, SaturatedFat 2.2, Cholesterol 6.6, Sodium 154.8, Carbohydrate 5.2, Fiber 1.5, Sugar 1, Protein 1.8

GREEN BEAN CAESAR SALAD WITH ZESTY TORN CROUTONS RECIPE BY TASTY



Green Bean Caesar Salad With Zesty Torn Croutons Recipe by Tasty image

Here's what you need: Simple Truth™Artisan Baguette, Simple Truth™ Organic Lemon, Simple Truth™ Organic Ground Garlic Powder, kosher salt, Simple Truth™ Organic Filtered Extra Virgin Olive Oil, kosher salt, Simple Truth™ Organic Green Beans, Simple Truth™ Plant-Based Caesar Dressing, Simple Truth™ Organic Raw Pumpkin Seeds, freshly ground black pepper, Simple Truth™ Organic Aged Parmesan Cheese

Provided by Kroger

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 Simple Truth™Artisan Baguette
1 Simple Truth™ Organic Lemon, 1/2 teaspoon reserved for garnish, zested
¼ teaspoon Simple Truth™ Organic Ground Garlic Powder
¼ teaspoon kosher salt
1 ½ tablespoons Simple Truth™ Organic Filtered Extra Virgin Olive Oil
1 tablespoon kosher salt
1 lb Simple Truth™ Organic Green Beans, ends trimmed
½ cup Simple Truth™ Plant-Based Caesar Dressing
1 tablespoon Simple Truth™ Organic Raw Pumpkin Seeds
½ teaspoon freshly ground black pepper
2 tablespoons Simple Truth™ Organic Aged Parmesan Cheese

Steps:

  • Make the croutons: Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
  • Tear the baguette into ½-inch pieces. You should have about 2 cups.
  • Add the bread pieces to a large bowl and toss with the lemon zest, garlic powder, and salt. Drizzle with the olive oil and toss to coat.
  • Spread the croutons in a single layer on the prepared baking sheet and toast, stirring halfway through, for 15-20 minutes, or until dried and starting to turn golden brown.
  • While the croutons toast, prepare the green beans: Bring a large pot of water to a boil over high heat and add the salt. Fill a large bowl with ice water.
  • Add the Simple Truth™ Organic Green Beans to the boiling water and cook for 4-6 minutes, until slightly tender, but still crisp. Drain the beans, then immediately transfer to the ice bath and let sit for 2 minutes, until cool. Transfer the green beans to a paper towel and pat dry.
  • Stack the green beans on a serving platter and drizzle with the Simple Truth™ Plant-Based Caesar Dressing. Sprinkle with the Simple Truth™ Organic Raw Pumpkin Seeds, the pepper, and reserved ½ teaspoon lemon zest. Top with the croutons and shaved Simple Truth™ Organic Aged Parmesan Cheese.
  • Enjoy!

GREEN BEANS CAESAR



Green Beans Caesar image

Make and share this Green Beans Caesar recipe from Food.com.

Provided by Leta8076

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs fresh green beans or 2 (16 ounce) cans French style green beans, drained
2 tablespoons salad oil
1/2 tablespoon white vinegar
1 tablespoon instant minced onion
1/4 teaspoon salt
1 clove garlic, minced
1/8 teaspoon pepper
2 tablespoons dry breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon butter or 1 tablespoon margarine, melted

Steps:

  • If using fresh beans, prepare and cook beans, cut into 1 inch pieces, until crisp tender.
  • Plunge quickly into icewater to stop cooking.
  • Drain.
  • Heat oven to 350 F.
  • Toss beans with salad oil, vinegar, onion, salt, garlic and pepper.
  • Pour into ungreased 1 qt casserole.
  • Stir together the bread crumbs, cheese and butter; sprinkle over the beans.
  • Bake uncovered about 30 minutes, or until heated through.

GREEN BEAN SALAD



Green Bean Salad image

This is a great marinated salad for a hot summer day.

Provided by Patsy

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 4h15m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) jar pimentos
1 onion, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
½ cup vegetable oil
1 cup distilled white vinegar
1 cup white sugar
1 teaspoon salt
2 tablespoons water

Steps:

  • Combine vegetables in a large bowl.
  • In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 44.8 g, Fat 14.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 713.5 mg, Sugar 30.7 g

CAESAR GREEN BEANS



Caesar Green Beans image

Twenty minutes and two-steps is all it takes to prepare this Caeser dressed green beans side dish recipe.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 4

2 cups water
3/4 pound green beans (3 cups)
1/4 cup Caesar dressing
2 tablespoons dried cranberries

Steps:

  • Heat water to boiling in 2-quart saucepan. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 2 to 5 minutes longer or until crisp-tender; drain. Toss with dressing.
  • Place beans in serving bowl. Sprinkle with cranberries.

Nutrition Facts : Calories 100, Carbohydrate 6 g, Cholesterol 5 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg

GREEN BEAN CEASAR SALAD



Green Bean Ceasar Salad image

Categories     Salad     Bean     Mustard     Appetizer     Quick & Easy     Yogurt     Parmesan     Lettuce     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

1 cup plain nonfat yogurt
1 cup fat-free bottled Italian dressing
4 garlic cloves, chopped
2 tablespoons Dijon mustard
2 teaspoons Worcesteshire sauce
1 pound green beans, trimmed, halved
2 heads romaine lettuce, torn into bite size pieces
2 small heads radicchio, thinly sliced
8 tablespoons grated Parmesan cheese

Steps:

  • Combine first 5 ingredients in small bowl; whisk to blend. Season with pepper.
  • Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse with cold water; drain again. Combine beans, romaine, radicchio and 4 tablespoons cheese in large bowl. Add dressing and toss to coat. Sprinkle with 4 tablespoons cheese.

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