Cobb Style Green Bean Salad with Creamy Honey-Dijon Vinaigrette
Cobb Style Green Bean Salad with Creamy Honey-Dijon Vinaigrette is a gluten free and dairy free recipe with 2 servings. For $6.0 per serving, this recipe covers 55% of your daily requirements of vitamins and minerals. One portion of this dish contains about 53g of protein, 76g of fat, and a total of 1068 calories. It is brought to you by The Healthy Foodie. This recipe is liked by 831 foodies and cooks. It works well as a pricey side dish. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up hard-boiled eggs, dijon mustard, black pepper, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is tremendous. Users who liked this recipe also liked Green Bean & Potato Salad with Dijon Vinaigrette, Potato Noodle and Green Bean Salad with Chive-Dijon Vinaigrette, and Cobb Style Meat Loaf, Spinach Salad with Dijon Dressing.
Servings: 2
Ingredients:
1 ripe avocado, diced
2 tbsp balsamic vinegar
¼ tsp black pepper
10 red cherry tomatoes, cut in half
250g leftover cooked chicken, cut into bite size pieces
1 tbsp Dijon mustard
¼ cup extra virgin olive oil
1 large clove garlic, chopped
650g green beans, cooked and cooled
6 large green olives
4 hard-boiled eggs, roughly chopped
1 tbsp unpasteurized honey*
12 large kalamata olives
¼ tsp salt
2 tbsp water
10 yellow cherry tomatoes, cut in half
Equipment:
food processor
blender
steamer basket
bowl
Cooking instruction summary:
Place all the ingredients for the dressing in a tall glass jar and mix with a stick blender until well blended and slightly emulsified, about one minute. If you don’t have a stick blender, you could also use a small food processor. Set aside. Bring about an inch of salted water to a boil. Place the beans in a steaming basket and set over the boiling water. Cover and steam until tender to the bite, 3 to 5 minutes (depending on how crisp or tender you like them)As soon as beans are ready, plunge them in a bowl of icy cold water to stop the cooking, then drain, pat dry and divide them between two serving platesDivide the rest of the ingredients between the 2 plates and arrange them so that they look pretty. Serve with Honey-Dijon Vinaigrette.
Step by step:
1. Place all the ingredients for the dressing in a tall glass jar and mix with a stick blender until well blended and slightly emulsified, about one minute. If you don’t have a stick blender, you could also use a small food processor. Set aside. Bring about an inch of salted water to a boil.
2. Place the beans in a steaming basket and set over the boiling water. Cover and steam until tender to the bite, 3 to 5 minutes (depending on how crisp or tender you like them)As soon as beans are ready, plunge them in a bowl of icy cold water to stop the cooking, then drain, pat dry and divide them between two serving plates
3. Divide the rest of the ingredients between the 2 plates and arrange them so that they look pretty.
4. Serve with Honey-Dijon Vinaigrette.
Nutrition Information:
covered percent of daily need
