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Green Bean Salad with Roasted Macadamia Nuts and Macadamia Nut Oil Vinaigrette

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Source: Salads -- Cooking With Style

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Active Time:  15 Minutes
Total Time:  30 Minutes
Yield:  Serves 6

RECIPE INGREDIENTS

1 lb thin green beans, topped and tailed

3 1/2 oz macadamia nuts, halved

1 tablespoon macadamia nut oil

For Dressing:

2 tablespoons olive oil

2 tablespoons macadamia nut oil

2 tablespoons white wine vinegar

1 clove garlic, crushed

Juice of 1 lemon

1 tablespoon finely chopped fresh coriander

1 tablespoon finely chopped flat-leaf parsley

2 teaspoons clear honey

1/2 small fresh chili, seeds removed

Green Bean Salad with Roasted Macadamia Nuts and Macadamia Nut Oil Vinaigrette Recipe at Cooking.com

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DIRECTIONS

Cook the beans in boiling salted water until barely tender, about 5 minutes. Refresh under cold water and drain.

DRESSING: Combine all of the dressing ingredients in a small bowl. Whisk together until thoroughly blended.

While the beans are still warm, arrange them on a serving plate and pour over enough dressing to coat them thoroughly.

Toast the macadamia halves in the macadamia oil for a few minutes, until lightly toasted. Pour the nuts and oil over the beans.

Serve at room temperature.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

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Tradition on the Side: Green Beans

Nutrition Facts per Serving
Yield: Yield: Serves 6

Calories:

257

Sodium:

7mg

Fiber:

Carbohydrates, Total:

11g

Protein:

% Cal. from Fat:

84%

Fat. Total:

24g

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Green Bean Salad with Roasted Macadamia Nuts and Macadamia Nut Oil Vinaigrette

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