Honey Mustard Green Beans Vinaigrette Recipes

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GREEN BEANS WITH MUSTARD VINAIGRETTE



Green Beans with Mustard Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Kosher salt
2 pounds green beans, trimmed
3 tablespoons white wine vinegar
1/2 teaspoon sugar
2 shallots, thinly sliced
3 tablespoons dijon mustard
1/3 cup extra-virgin olive oil
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
  • Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
  • Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.

HONEY-MUSTARD GREEN BEANS



Honey-Mustard Green Beans image

I used this recipe as an occasion to get my kids involved in cooking. They had fun snapping ends off the beans and they delighted in whisking together the dressing ingredients. In addition I was surprised how much they liked the green beans with this hint of sweetness.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1/2 pound fresh green beans, trimmed
1 teaspoon cider vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1/8 teaspoon salt

Steps:

  • Place beans in a small saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the vinegar, oil, mustard, honey and salt. Drain beans; add to vinegar mixture and toss to coat.

Nutrition Facts : Calories 65 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

HONEY MUSTARD GREEN BEANS VINAIGRETTE



Honey Mustard Green Beans Vinaigrette image

I discovered this recipe last summer and used it a lot for our garden green beans. Very different and we thought it was wonderful. Adapted from Moosewood.

Provided by ratherbeswimmin

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh green beans, steamed or blanched
1/4 cup fresh lemon juice
2 tablespoons vegetable oil
1 tablespoon honey
2 tablespoons Dijon mustard
salt and pepper

Steps:

  • Put the drained steamed or blanched green beans in a mixing bowl.
  • In a smaller bowl, add the lemon juice, oil, honey, and mustard; whisk until smooth.
  • Pour the mixture over the beans and toss to coat.
  • Season with salt and pepper to taste.
  • Serve hot, cold, or at room temperature.

Nutrition Facts : Calories 120, Fat 7.2, SaturatedFat 0.9, Sodium 91.2, Carbohydrate 14.3, Fiber 4.2, Sugar 6.5, Protein 2.4

HONEY MUSTARD VINAIGRETTE



Honey Mustard Vinaigrette image

Provided by Food Network Kitchen

Categories     condiment

Time 12m

Number Of Ingredients 7

1 clove garlic, peeled and sliced in half
1 cup olive oil
1 tablespoons Dijon mustard
1 tablespoons honey
3 tablespoons white wine vinegar
Salt
Pepper

Steps:

  • Rub the sides of a bowl with garlic, then discard. In bowl whisk together mustard, honey and vinegar. While whisking, slowly add olive oil. Season with salt and pepper.

GREEN BEANS WITH MUSTARD CREAM SAUCE AND TOASTED ALMONDS



Green Beans With Mustard Cream Sauce and Toasted Almonds image

Green Beans With Mustard Cream Sauce and Toasted Almonds is my answer to classic green bean casserole. The vegetables and sauce can be made in the morning. Before serving, heat them together and sprinkle with almonds.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Green Beans

Yield 10

Number Of Ingredients 10

4 tablespoons butter
1 (16 ounce) package frozen pearl onions or small whole white onions
2 pounds green beans, trimmed and snapped into 2-inch pieces
Salt
1 ½ cups milk
½ cup chicken broth
¼ cup Dijon mustard
3 tablespoons flour
Freshly ground black pepper
½ cup slivered almonds, toasted until fragrant in a 325-degree oven (10 minutes or less)

Steps:

  • Heat 2 Tbs. of butter in a large, deep skillet over medium-high heat. Add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.
  • Dump onions onto a large cookie sheet. Add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. Turn heat to high; cover and cook until wisps of steam escape around the lid. Set timer for 5 minutes; cook until bright green but tender.
  • Drain beans; transfer to cookie sheet with onions and spread out to cool. (Cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)
  • Microwave milk, chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy. Heat remaining 2 Tbs. of butter in the skillet. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hours ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)
  • Add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 15.5 g, Cholesterol 15.1 mg, Fat 8.2 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 209.1 mg, Sugar 3.2 g

HONEY-MUSTARD GREEN BEANS



Honey-Mustard Green Beans image

This is such a tasty, fresh way to serve green beans! Very quick and simple; it can even be made a day ahead. The kiddos will eat it up! I have an aunt who requests that I bring this every Thanksgiving. I originally got this recipe from Parenting magazine. If you want to prepare ahead of time, just fully prepare as directed then cover and refrigerate. Bring it to room temperature before serving.

Provided by MNKelly

Categories     Vegetable

Time 10m

Yield 8-12 serving(s)

Number Of Ingredients 6

4 teaspoons honey
4 teaspoons Dijon mustard
4 teaspoons apple cider vinegar
1 tablespoon olive oil
3/4 teaspoon salt
2 lbs green beans, trimmed

Steps:

  • In a large bowl, whisk together honey, mustard, vinegar, olive oil and salt; set aside.
  • Bring a large pot of water to a boil. Add green beans and cook until just tender, about 5 minutes. (You could steam them instead if desired.) Drain well and pat dry with paper towels.
  • Toss green beans in honey-mustard mixture and serve warm or at room temperature.

Nutrition Facts : Calories 62.9, Fat 1.9, SaturatedFat 0.3, Sodium 253.1, Carbohydrate 11.2, Fiber 4, Sugar 4.5, Protein 2.2

WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE



Wilted Autumn Greens with Honey Mustard Vinaigrette image

Provided by Anne Stiles Quatrano

Categories     Salad     Leafy Green     Mustard     Side     Bake     Dinner     Salad Dressing     Butternut Squash     Fall     Winter     Honey     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 6

Number Of Ingredients 16

1 medium African or small butternut squash
2 Moonglow or Asian pears, cored, peeled, and diced (about 1 cup)
1 tablespoon olive oil
1/2 cup (about 12) chestnuts
10 shallots, peeled
1/3 pound (about 2 bunches) tender komatsuna leaves or fresh spinach, torn
1/3 pound (about 2 heads) tatsoi, torn
1/3 pound (about 2 bunches) mustard greens, torn
For the Vinaigrette
8 ounces bacon, diced
2 tablespoons Dijon mustard
2 tablespoons local honey
1/4 cup Champagne vinegar
1 teaspoon chopped fresh thyme
1 teaspoon freshly ground pepper
1/3 cup canola oil

Steps:

  • Preheat the oven to 400°F.
  • Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
  • Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
  • Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
  • Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
  • To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
  • Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.

HONEY-MUSTARD GREEN BEANS



Honey-Mustard Green Beans image

This green bean side dish will please kids of any age.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1 1/4 pounds green beans, trimmed and cut into 1-inch pieces
1/4 teaspoon salt, plus more for cooking water
1 1/2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons apple-cider vinegar
2 1/2 teaspoons extra-virgin olive oil

Steps:

  • Bring a large pot of water to a boil, and add a generous amount of salt. Add green beans, and cook until tender and bright green, 4 to 5 minutes. Drain in a colander, and pat dry with paper towels.
  • Meanwhile, make dressing: In a medium bowl, whisk together remaining ingredients. Add green beans, and toss to coat. Serve warm or at room temperature.

GREEN BEANS AND TOMATO VINAIGRETTE



Green Beans and Tomato Vinaigrette image

Provided by Pierre Franey

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

3/4 pound fresh green beans
Salt to taste
2 teaspoons Dijon-style mustard
1/2 teaspoon minced garlic
2 tablespoons red-wine vinegar
4 tablespoons olive or vegetable oil
Freshly ground pepper to taste
1/8 teaspoon ground cumin
2 tablespoons chopped fresh basil or chives
3 red ripe tomatoes, about 1 pound, sliced 1/4 inch thick
1/4 cup finely chopped red onion

Steps:

  • Trim off the ends of the beans. Drop them into boiling salted water to cover, and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and let cool.
  • Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin, and basil or chives. Stir and blend. Add the green beans, tomatoes and red onion. Toss and serve.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 6 grams, TransFat 0 grams

GREEN BEANS VINAIGRETTE



Green Beans Vinaigrette image

Provided by Marian Burros

Categories     easy, quick, weekday, salads and dressings, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 5

8 ounces green beans
1/4 cup minced red onion
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard

Steps:

  • Wash and trim green beans, and place in steamer basket over hot water. Cook about 7 minutes, until the beans are firm but tender.
  • Combine the onion with oil, vinegar and mustard in a serving dish; mix well.
  • When green beans are cooked, drain well and stir into dressing.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 36 milligrams, Sugar 5 grams, TransFat 0 grams

HERBED GREEN BEANS WITH WARM MUSTARD VINAIGRETTE



Herbed Green Beans with Warm Mustard Vinaigrette image

Green beans are tossed with a mustard vinaigrette and raisin-nut croutons. Sweet and sour never tasted so garden-fresh!

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 8

4 ounces rustic raisin-nut bread, cut into 1/2-inch cubes (2 cups)
Coarse salt
1 1/2 pounds green beans, trimmed
2 tablespoons minced shallot (from 1 to 2 shallots)
1 tablespoon whole-grain mustard
1 tablespoon red-wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh dill, plus small sprigs for serving

Steps:

  • Preheat oven to 350 degrees. Arrange bread cubes in a single layer on a rimmed baking sheet and toast, tossing once, until golden brown, about 10 minutes.
  • In a large pot of salted boiling water, cook green beans until crisp-tender, 4 to 6 minutes. Drain; return beans to pot.
  • In a small saucepan, mix together shallot, mustard, and vinegar, then whisk in oil in a slow, steady stream. Heat mixture over low, whisking constantly, just until warm.
  • Toss beans with vinaigrette, toasted bread, and chopped dill. Season with 1/4 teaspoon salt. Transfer to a platter, garnish with dill sprigs, and serve.

Nutrition Facts : Calories 163 g, Fat 10 g, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 145 g

SPICY HONEY MUSTARD GREEN BEANS



Spicy Honey Mustard Green Beans image

I love fresh beans, but was getting tired of just steaming and eating them plain. So I whipped up this easy honey-mustard combination as a simple side dish. -Carol Traupman-Carr, Breinigsville, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 5

1/2 pound fresh green beans, trimmed
1/4 cup thinly sliced red onion
2 tablespoons spicy brown mustard
2 tablespoons honey
1 tablespoon snipped fresh dill or 1 teaspoon dill weed

Steps:

  • In a large saucepan, bring 6 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain beans and immediately drop into ice water. Drain and pat dry; transfer to a small bowl., In another bowl, combine onion, mustard, honey and dill. Pour over beans; toss to coat.

Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 4g fiber), Protein 2g protein.

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