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

Source: Salads -- Cooking With Style
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 6
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
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
Part of These Recipe Collections Find Similar Recipes »
 Tradition on the Side: Green Beans
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 257
Sodium: 7mg
Fiber: 4g
Carbohydrates, Total: 11g
Protein: 3g
% Cal. from Fat: 84%
Fat. Total: 24g
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