Green Bean Salad with Mustard Vinaigrette

Green Bean Salad with Mustard Vinaigrette

1 pkg. frozen whole green beans. Cook in boiling water until firm but tender, about 5 minutes (1 lb) 1/2 cup oil, can use half olive oil 3 T. wine vinegar 2 cloves garlic, minced 2 shallots, minced 1/2 t. sweet basil flakes 1/2 t. oregano flakes 1 T. Dijon mustard 1 T. chopped parsley Salt and pepper to taste

Lay green beans in a shallow porcelain server. Combine the remaining ingredients in a jar with a tight fitting lid and shake until thoroughly blended. Pour dressing to taste over the green beans. Cover and refrigerate overnight. Unused dressing can be stored in the refrigerator. Makes about 3/4 cup dressing. Source: With Love from Darling's Kitchen

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