Bridget recommends this recipe, which she found through Cooking Light (www.cookinglight.com). This sounds Spring-y and delicious--I am going to make this tonight! Haricots verts are a variety of green beans that are long, slender and stringless.
2 cups haricots verts, cut into 2-inch pieces
1 tbls walnut oil (or olive oil)
1 tbls balsamic vinegar
2 tsp honey
1/2 tsp salt
1/2 tsp grated orange rind
1/2 tsp Dijon mustard
4 cups torn Boston lettuce
2 cups (1-inch) cubed sourdough bread (about 4 oz), toasted
1 cup shredded radicchio
3/4 cup chopped prosciutto (about 2 oz)
1/2 cup orange sections
Cook haricots verts in boiling water 2 minutes, or until tender-crisp. Rinse with cold water; drain.
Combine oil, balsamic vinegar, honey, salt, orange rind, and Dijon mustard in a large serving bowl. Stir well with a whisk. Add haricots verts, lettuce, and remaining ingredients to bowl. Toss gently to coat.
Serves 6
Cal: 122
Fat: 3.5g
Protein: 5.5g
Carb: 17.7g
Fiber: 2.5g
Chol: 6mg
Iron: 1.6
Sodium: 449mg
Calcium: 35mg
