Caring and sharing and caring and...
Due to conflicting schedules we celebrated Christmas this weekend with Lincoln's family (one down, two to go) and it was one of the best I've had, I have to admit. Unlike last year I could enjoy a good meal with no ill before-, during-, nor after-effects. Out of the three things I made, the following side dish seemed to gather the best reviews, so I'm sharing it with you.
It's a recipe from Cooking Light magazine, which you can find here. (pssst.. password is: holidays). Don't be fooled, "light" does not mean flavorless in this case. I love that magazine, although I must've missed the purpose of its title, since I've been known to regularly replace fat-free ingredients with fat-full ones and also doubling portions. :) Anyway, for this one I doubled the vinaigrette amounts - and it was well worth it (ok, I also served at least 2 lbs of green beans, so there)!
Green Beans and Red Onion with Warm Mustard Vinaigrette
The simple vinaigrette is briefly warmed to bring out the mustard's hot bite. You can also heat the dressing in a microwave-safe bowl at HIGH for 1 minute.
1 1/2 pounds green beans, trimmed
1 cup vertically sliced red onion
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Cook green beans in boiling water for 6 minutes or until crisp-tender, and drain. Combine the green beans and onion in a large bowl.
Heat a small saucepan over medium heat. Add vinegar, Dijon mustard, olive oil, salt, and black pepper; cook over medium heat 30 seconds or until thoroughly heated, stirring vinaigrette constantly with a whisk. Drizzle vinaigrette over bean mixture; toss well to coat. Serve immediately.
Yield: 6 servings (serving size: 1 cup)
Posted at 04:38 PM on December 21, 2003
Oooh! That sounds yumm.
Happy birthday Dinka's dad! What a great picture!