Green Bean Casse­role Salad

Diabetic Living (USA) - - Recipes -



SERVES: 8 AC­TIVE : 25 min. TO­TAL: 35 min.

TO MAKE AHEAD: Blanch green beans; cover and re­frig­er­ate for up to 1 day. Skip Step 4; in­stead stir beans into the pan with the mush­rooms in Step 3 to heat through. 3 Tbsp. olive oil, di­vided 2 shal­lots, thinly sliced (1/2 cup) 4 oz. sour­dough bread,

cubed (3 cups)

8 oz. crem­ini mush­rooms,

trimmed and sliced

1 lb. fresh green beans,

trimmed and halved

¼ cup wa­ter

1 Tbsp. Di­jon mus­tard

1 Tbsp. white-wine vine­gar 3 cloves gar­lic, minced

1 Tbsp. fresh thyme or 1 tsp. dried ½ tsp. salt

Ground pep­per to taste

1 bunch chard, leaves coarsely

chopped (about 4 cups)

1. Heat 2 Tbsp. oil in a large skil­let over medium-high heat un­til very hot but not smok­ing. Add half the shal­lots and cook, stir­ring, un­til golden brown and crisp, 3 to 4 min­utes. Trans­fer with a slot­ted spoon to a pa­per-towel-lined plate. Re­peat with the re­main­ing shal­lots. Set aside. Leave any re­main­ing oil in the pan.

2. Add bread to the pan and cook over medium heat un­til toasted, 5 to 6 min­utes. Trans­fer to a small bowl.

3. Add the re­main­ing 1 Tbsp. oil to the pan and heat over medium-high heat. Add mush­rooms and cook un­til golden brown, about 6 min­utes. Trans­fer to a small bowl. 4. Add green beans and wa­ter to the pan, cover, and cook over medium heat un­til ten­der, 5 to 6 min­utes.

5. Mean­while, whisk mus­tard, vine­gar, gar­lic, thyme, salt, and pep­per in a small bowl. Add the mix­ture to the beans and cook un­til fra­grant, about 30 sec­onds. Re­move from heat and stir in chard, the mush­rooms, and the crou­tons. Top with the re­served shal­lots.

PER SERV­ING (1 cup each): CAL 116, CARB

14 g (2 g fiber, 3 g sug­ars), FAT 6g (1 g sat. fat), PRO­TEIN 4 g, CHOL 0 mg, SODIUM 299 mg.

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