Green Bean and Caramelized Onion Salad
Submitted by: Jen Wellbrock
Diced onions are cooked in oil until softened and just lightly browned, cooled and spooned over torn romaine, cut green beans, red bell pepper and walnuts. An olive oil, champagne vinegar, Dijon and black pepper dressing is poured over all.
Ingredients
- 8 cups torn romaine lettuce
- 2 cups frozen cut green beans
- 1/2 cup water
- 1/4 cup chopped walnuts
- 1/3 cup diced red bell pepper
- 1 cup diced onions
- 2 tablespoons olive oil
- Dressing:
- 1/2 cup olive oil
- 1/3 cup champagne vinegar
- 2 tablespoons dijon mustard
- 1 tsp black pepper (or to taste)
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Method
Put water in saucepan over high heat until boiling. Add green beans and cook 3-5 minutes or until fork-tender. In separate saucepan heat the 2 tablespoons olive oil over low-medium heat; add 1 cup diced onions. Cook 5-8 minutes or until soft and lightly browned. Let onions and green beans cool and put over romaine along with red pepper and walnuts. Whisk together olive oil, vinegar, pepper, and mustard in small bowl. Pour dressing over salad and toss.
Notes: White wine vinegar or tarragon vinegar can be used in place of champagne vinegar
Number of Servings: 6-8 servings
Submitted by: Jen Wellbrock ( See all of Jen Wellbrock Recipes )
