Green Beans With Herb Dressing Recipes

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GREEN BEANS WITH HERB DRESSING



Green Beans with Herb Dressing image

This is a quick, easy and flavorful Thanksgiving favorite in our family, and can be served hot or cold (we prefer hot). Credit goes to Aunt Nell and Cousin Mandi for this one! Mix a chopped tomato into the green beans after steaming, if desired.

Provided by Drew

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 12

Number Of Ingredients 12

6 green onions, chopped
1 clove garlic, minced
⅓ cup olive oil
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon dry mustard
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon ground black pepper
2 pounds fresh green beans, trimmed and snapped

Steps:

  • In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper.
  • Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness.
  • Place green beans in a medium serving dish. Pour dressing mixture over the beans.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 6.8 g, Fat 6.1 g, Fiber 2.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 199.8 mg, Sugar 1.7 g

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER



Haricots Verts (Thin French Green Beans) with Herb Butter image

By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.

Provided by Melissa Roberts

Categories     Herb     Side     Thanksgiving     Vegetarian     Quick & Easy     Green Bean     Winter     Boil     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 7

5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed

Steps:

  • Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
  • Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
  • Do Ahead
  • Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

ITALIAN HERB GREEN BEANS & ARTICHOKE DRESSING



Italian Herb Green Beans & Artichoke Dressing image

This is from Penzey's Spices: a submission from a customer. I was pleasantly surprised at the rich taste! I used frozen green beans.

Provided by WI Cheesehead

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh green beans
1 (14 ounce) jar artichokes (including the juice)
1 cup fresh breadcrumb
1/2 cup olive oil
1/2 cup parmesan cheese
2 teaspoons Italian herb seasoning or 2 teaspoons pasta sprinkle seasoning
salt & pepper

Steps:

  • Preheat oven to 350°.
  • Steam green beans until tender and place in a bowl.
  • Add artichokes, breaking up if needed. Mix in bread crumbs, olive oil, Parmesan cheese, Italian Herb Mix and salt and pepper to taste.
  • Bake in a casserole dish 25-30 minutes, until bubbly and lightly browned.

Nutrition Facts : Calories 481.4, Fat 32.3, SaturatedFat 6.3, Cholesterol 11, Sodium 490.1, Carbohydrate 38.5, Fiber 10.5, Sugar 3.4, Protein 13.8

GREEN BEAN POTATO SALAD WITH HERB DRESSING



Green Bean Potato Salad with Herb Dressing image

My family enjoys this unique blend so much that they can hardly wait until my green beans and red potatoes are ready to harvest.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8-10 servings.

Number Of Ingredients 14

3 medium red potatoes
1/2 pound fresh green beans, cut into 1-inch pieces
8 bacon strips, cooked and crumbled
DRESSING:
1/4 cup olive oil
1/4 cup chopped green onions
3 tablespoons white wine vinegar
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
Pepper to taste

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, place beans in a saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Drain and slice potatoes., In a large bowl, combine the potatoes, beans and bacon. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over potato mixture and toss to coat. Serve at room temperature or cover and refrigerate for 2-3 hours.

Nutrition Facts : Calories 112 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 203mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

GREEN BEANS WITH LEMON-HERB BUTTER



Green Beans with Lemon-Herb Butter image

Here's a new herb and citrus twist to jazz up classic green beans.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 6

1 package (12 oz) fresh green beans
3 tablespoons butter
1 teaspoon grated lemon peel
1 teaspoon dried marjoram leaves
1/4 teaspoon salt
Lemon slices, if desired

Steps:

  • Cook green beans as directed on package; drain.
  • Meanwhile, in 2-quart saucepan, heat butter over medium heat until melted and beginning to brown; immediately remove from heat. Stir in lemon peel, marjoram and salt. Pour over beans; toss to coat. Garnish with lemon slices.

Nutrition Facts : Calories 110, Carbohydrate 5 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 2 g, TransFat 1/2 g

HERB-BUTTERED GREEN BEANS



Herb-Buttered Green Beans image

Dishes don't have to be elaborate in order to be delicious. Rosemary, basil, oregano and parsley season green beans for a simple, yet special, dinner accompaniment.-Tamara Trouten, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds fresh green beans, trimmed
1/3 cup finely chopped onion
1/3 cup finely chopped celery
3 tablespoons sesame seeds
4 garlic cloves, minced
2 tablespoons dried parsley flakes
3/4 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon dried rosemary, crushed
1/3 cup butter

Steps:

  • Place beans in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender., Meanwhile, in a large skillet, saute the onion, celery, sesame seeds, garlic and seasonings in butter until vegetables are tender. Add the beans; toss to coat.

Nutrition Facts :

ASPARAGUS AND GREEN BEAN SALAD WITH HERB DIJON DRESSING



Asparagus and Green Bean Salad with Herb Dijon Dressing image

Make and share this Asparagus and Green Bean Salad with Herb Dijon Dressing recipe from Food.com.

Provided by onionjs

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons balsamic vinegar
1 shallot, brunoise
1 tablespoon Dijon mustard
1 tablespoon basil, chopped
1 teaspoon tarragon, chopped
1/2 cup olive oil
12 green beans, trimmed
6 asparagus spears, trimmed
4 cups packed baby greens
3/4 cup cherry tomatoes, halved
1/2 cup blue cheese, crumbled
salt and pepper

Steps:

  • Combine vinegar, shallot, dijon, basil, tarragon and time.
  • Slowly whisk in oil to form an emulsion.
  • Season with salt and pepper.
  • Blanch beans and asparagus in boiling salted water until al dente; shock in ice water and pat dry Combine lettuce, beans, asparagus and tomatoes; toss with dressing.
  • Arrange in bowl, top with blue cheese, garnish with basil leaves.

GREEN BEAN AND CHERRY TOMATO SALAD WITH HERB DRESSING



Green Bean and Cherry Tomato Salad with Herb Dressing image

Categories     Salad     Bean     Tomato     Quick & Easy     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

1 1/2 pounds slender green beans, trimmed, cut into 2-inch pieces
3/4 cup chopped seeded tomatoes
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 cup chopped fresh Italian parsley
1 cup halved cherry tomatoes

Steps:

  • Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl.
  • Mix next 5 ingredients in small bowl; stir into beans. Season with salt and pepper. Garnish with parsley and cherry tomatoes.

GREEN BEANS WITH PEANUT DRESSING



Green Beans with Peanut Dressing image

One of the only ways I like green beans! This comes from Japanese Home Style Cooking, a book given to me by a girl who lived with us. Prep time includes allowing the beans to stand in the soy sauce.

Provided by JustJanS

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 lb green beans
1/2 teaspoon soy sauce
3 tablespoons sugar-free chunky peanut butter
1/2 tablespoon sugar
1/2 tablespoon soy sauce
1 tablespoon dashi (I use instant granules for this-about 1/4 teaspoon mixed in a tablespoon water)

Steps:

  • String the beans and cook uncovered in plenty of boiling water until they turn bright green.
  • Do not overcook.
  • Drain, spread out to cool.
  • Cut diagonally into 1 inch (2cm) lengths.
  • Sprinkle half a teaspoon soy sauce over the beans and stand for 10 minutes.
  • Mix the beans into the dressing and serve.
  • DRESSING: Mix the peanut butter, sugar, soy sauce and dashi well.

SALAD WITH HERB-DIJON DRESSING



Salad with Herb-Dijon Dressing image

Categories     Salad     Leafy Green     Herb     Mustard     Tomato     Quick & Easy     Asparagus     Green Bean     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

3 tablespoons balsamic vinegar
1 1/2 tablespoons minced shallot
1 tablespoon Dijon mustard
1 tablespoon minced fresh basil
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh thyme
1/2 cup olive oil
12 large green beans
6 large asparagus spears
4 cups (packed) mixed baby lettuces (about half of 4.5-ounce package)
3/4 cup cherry tomatoes, halved
8 large fresh basil leaves, thinly sliced

Steps:

  • Combine vinegar, shallot, Dijon mustard, basil, tarragon, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
  • Cook green beans and asparagus in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain. Cut vegetables into 1/2-inch pieces; place in large bowl. Add lettuces, tomatoes and sliced basil leaves. Toss salad with enough dressing to coat.

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