CAESAR GREEN BEANS
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
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 CAESAR
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
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 CEASAR SALAD
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
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.
GREEN BEAN AND KALE CAESAR SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
GREEN BEANS CAESAR
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
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 PASTA SALAD
I like to prepare this special green bean pasta salad with fresh green beans and homegrown dill. Serve chilled or at room temperature. -Chris Snyder, Boulder, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, until crisp-tender, 8-10 minutes. , Drain pasta and beans; rinse in cold water. Place in a large bowl. In a small bowl, whisk the oil, vinegar and cayenne. Drizzle over pasta mixture and toss to coat. , Add the ham, onions, parsley, dill and salt; toss to coat. Refrigerate until serving. Stir in walnuts just before serving.
Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 184mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.
CORN AND GREEN BEAN SALAD
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
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 SALAD WITH ZESTY TORN CROUTONS RECIPE BY TASTY
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
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!
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