Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Toast the almonds in a pie pan at 350° for 5 to 10 minutes.
Ingredients[]
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 2 teaspoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 2 1/2 pounds green beans, trimmed
- 1/3 cup sliced almonds, toasted
- 1 tablespoon fresh thyme leaves
Directions[]
- To prepare vinaigrette, combine first 7 ingredients in a small bowl, stirring with a whisk.
- To prepare beans, cook beans in a large pot of boiling water 4 minutes or until crisp-tender.
- Drain well.
- Place beans in a large bowl.
- Add vinaigrette; toss well to coat.
- Sprinkle with almonds and thyme.
Yield: 12 servings (serving size: 1 cup)