Green Bean Salad With Radishes And Prosciutto Recipes

GREEN BEAN SALAD WITH RADISHES AND PROSCIUTTO

Green Bean Salad with Radishes and Prosciutto image

Provided by Tina Miller

Categories Salad Side Quick & Easy Low Cal High Fiber Green Bean Radish Summer Prosciutto Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds green beans, trimmed
8 radishes, sliced paper-thin
1 3-ounce package thinly sliced prosciutto, cut crosswise into thin strips
3 tablespoons aged Sherry
1 tablespoon Dijon mustard
1 tablespoon minced fresh chives
1/4 cup olive oil
1 2-to 3-ounce wedge ricotta salata (salted dry ricotta cheese)*

Steps:

Cook beans in large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well; cool. Toss beans, radishes, and prosciutto in large bowl. Whisk Sherry, mustard, and chives in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss salad with enough dressing to coat. Using vegetable peeler, shave ricotta salata in thin strips over salad.
Available at some supermarkets and at specialty foods stores and Italian markets.

GREEN BEAN AND RADISH SALAD

Green Bean and Radish Salad image

This speedy dish isn't your typical salad. Made with crunchy green beans, creamy avocado and zingy radishes tossed in an Asian-inspired dressing, it's the kind of side that steals the show! This recipe is from Canadian Living magazine.

Provided by Janice

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

5 cups green beans, trimmed
1 cup shelled fresh peas or 1 cup frozen peas
2 tablespoons sodium-reduced soy sauce
2 teaspoons sesame oil
2 teaspoons seasoned rice vinegar
1 1/2 teaspoons Dijon mustard
3/4 teaspoon grated fresh ginger
4 radishes, thinly sliced
1 avocado, sliced
2 teaspoons sesame seeds, toasted

Steps:

In saucepan of boiling salted water, cook green beans until tender-crisp, about 4 minutes.
Add peas during last 2 minutes of cooking.
Drain green beans and peas. Place in a bowl of ice water. Chill for 10 minutes. Drain again and pat dry.
In a small bowl, whisk together soy sauce, sesame oil, vinegar, mustard and ginger.
In a serving bowl, combine green beans, peas, radishes and avocado.
Drizzle with dressing, tossing to coat.
Sprinkle with sesame seeds.

Nutrition Facts : Calories 184.6, Fat 10.9, SaturatedFat 1.6, Sodium 538.8, Carbohydrate 19.4, Fiber 9, Sugar 6.7, Protein 6.6

GREEN BEAN AND RADISH SALAD

Green Bean and Radish Salad image

Categories Salad Bean Vegetable Side Vegetarian Quick & Easy Radish Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 pound green beans, cut diagonally into 2-inch pieces
1 bunch radishes, trimmed, sliced
1/2 cup olive oil
1/4 cup balsamic vinegar or 3 tablespoons red wine vinegar
2 garlic cloves, pressed
1 teaspoon Dijon mustard

Steps:

Cook beans in large pot of boiling salted water until beans are crisp-tender, about 5 minutes. Drain. Rinse beans under cold water to cool. Dry beans on clean towels. Chill.
Combine beans and radishes in large bowl. Whisk remaining ingredients to blend in small bowl. Add enough dressing to beans and radishes to season to taste. Season to taste with salt and pepper and serve.

CREAMY HORSERADISH AND GREEN BEAN SALAD

Creamy Horseradish and Green Bean Salad image

Provided by Alex Guarnaschelli

Categories side-dish

Time 1h30m

Yield 2 to 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons creamy horseradish
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
Zest and juice from 1 large lime
Kosher salt and freshly ground black pepper
3/4 pound small to medium green beans, trimmed
6 sprigs fresh basil, stemmed

Steps:

Make the dressing: Whisk together the horseradish, olive oil, vinegar and lime zest and juice with a pinch of salt in a large bowl. Taste for seasoning.
Cook the green beans: Fill a medium saucepot with water and bring to a boil. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the bowl to make an ice bath. (The colander will keep you from having to pick the beans out from among the ice cubes.) Add salt to the boiling water until it tastes like seawater. Plunge the beans into the boiling water and cook until crisp-tender, 1 to 2 minutes. With a slotted spoon, remove the green beans from the water and transfer to the colander inside the ice bath. Move them around gently so the ice water penetrates the beans and accelerates the cooling process. When fully cooled, drain and arrange in a single layer on a kitchen towel to drain any excess moisture.
Make the salad: If the green beans are long, cut in half. Toss the green beans in the dressing and toss to coat. Season with salt and pepper. Refrigerate 30 minutes, then stir to coat with the dressing again and marinate at least another 30 minutes and up to 6 hours. Stir in the basil leaves and serve.

GREEN BEAN SALAD WITH CREAMY DRESSING

Green Bean Salad with Creamy Dressing image

My grandmother passed on this refreshing side dish recipe. It's always devoured at my house. -Jodi Galanis, Murray, Utah

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 cup cut fresh green beans (2 inch)
1/2 medium cucumber, halved lengthwise and sliced
1/3 cup julienned sweet red pepper
1/4 cup thinly sliced onion
DRESSING:
2 tablespoons cream cheese, softened
1 tablespoon 2% milk
1 tablespoon tarragon vinegar
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a saucepan of boiling water, cook green beans, uncovered, until crisp-tender, 3-5 minutes. Remove beans with a slotted spoon; drop immediately into ice water. Drain and pat dry., Place cucumber, red pepper, onion and beans in a large bowl. Whisk together dressing ingredients; toss with vegetables. Refrigerate, covered, until cold.

Nutrition Facts : Calories 107 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 349mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GREEN BEANS & RADISHES WITH SHALLOT DRESSING

Green beans & radishes with shallot dressing image

Give your side dish some lightness and crunch with thinly sliced radish, then dress with mustard and lemon

Provided by James Martin

Categories Lunch, Side dish

Time 15m

Number Of Ingredients 6

Ingredients

500g fine green bean , trimmed
1 banana shallot , finely diced
1 tbsp Dijon mustard
1 tbsp rapeseed oil
juice ½ lemon
250g pack radish , thinly sliced

Steps:

Boil a large pan of water. Tip in the beans and cook for 4-5 mins until just tender. Meanwhile, mix the shallot, mustard, oil and lemon juice with a little salt and pepper. Drain the beans well, then toss with the radishes and dressing. Serve warm.

Nutrition Facts : Calories 48 calories, Fat 3 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

GREEN BEANS AND RADISH SALAD WITH TARRAGON PESTO

Green Beans and Radish Salad with Tarragon Pesto image

Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds fresh green beans, trimmed
2 cups thinly sliced radishes
1/2 cup pecan or walnut pieces, toasted
1/4 cup tarragon leaves
3 tablespoons grated Parmesan cheese
1/2 garlic clove
1/4 teaspoon coarse sea salt or kosher salt
1/8 teaspoon crushed red pepper flakes
1-1/2 teaspoons white wine vinegar
1/4 cup olive oil

Steps:

In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes. , Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture.

Nutrition Facts : Calories 115 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES

Greek Green Bean Salad with Feta and Tomatoes image

This cold green bean salad is made with feta cheese and tomatoes and is one of my favorite salads for a picnic or a barbeque. I make this amount for 2 or 3 people, but you can easily double or quadruple the recipe.

Provided by Gundi

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 45m

Yield 3

Number Of Ingredients 9

Ingredients

1 pound fresh green beans, trimmed
3 tomatoes, chopped
¼ cup olive oil
2 tablespoons white balsamic vinegar
salt and freshly ground black pepper to taste
1 shallot, minced
¼ cup chopped fresh parsley
1 clove garlic, minced
2 ounces crumbled feta cheese

Steps:

Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 22.4 g, Cholesterol 16.8 mg, Fat 22.6 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 287 mg, Sugar 8.8 g

PROSCIUTTO/GARLIC GREEN BEANS

Prosciutto/Garlic Green Beans image

I love this recipe and have sometimes sudstituted bacon -If you use bacon crisp fry remove all the grease and drain the bacon well. For those of you that do not like crisp veggies cook the beans longer

Provided by Bergy

Categories Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 slices prosciutto, thin,coarsely chopped
3 cloves garlic, pressed
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1 lb fresh green beans, ends snipped
1/3 cup water, plus
2 tablespoons water
1 sprig fresh rosemary (to garnish) (optional)
salt & pepper

Steps:

Saute the prosciutto in wok or fry pan until just beginning to get crisp, remove& set aside.
Add garlic rosemary and 2 tbsp water to the pan and stir fry for 30 seconds.
Add beans and 1/3 cup water, season with salt& Pepper, cover and cook apprx 4 minutes or until the beans are heated through but still crisp.
Arrange beans on a heated platter and sprinkle the proscuitto on top garnish with a sprig of fresh rosemary- Serve.

GREEN SALAD WITH RADISHES AND MANCHEGO

Green Salad with Radishes and Manchego image

A modern dinner party needs a traditional twist. Serve this palate-cleansing salad after the main course.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 9

Ingredients

10 cups mixed small lettuce greens, such as Bibb, oak leaf, frisee, baby spinach, and red leaf (about 10 ounces total)
4 radishes, ends trimmed
2 ounces shaved manchego cheese
2 tablespoons minced shallots
2 tablespoons sherry wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil

Steps:

Wash and dry greens. Thinly slice radishes and combine with greens and manchego shavings. Cover with a damp paper towel and refrigerate.
In a small bowl, whisk shallots, vinegar, mustard, salt, and pepper. Slowly drizzle in olive oil until combined.
When you're ready to serve, toss the salad with the vinaigrette.

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