Green Bean–Pomegranate Salad with Honey Dressing
Servings
8 servings
Ingredients
- 800 g green beans
- Seeds of 1 pomegranate
- 2 tablespoons chopped parsley
- 3 tablespoons olive oil
- 1½ tablespoon honey
- 1 tablespoon kosher grape juice
- ½ teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Blanch the green beans in salted water for 4 –5 minutes. Drain well and allow them to cool.
- Whisk together the olive oil, honey, grape juice, salt and pepper until the dressing is smooth.
- Toss the green beans with the pomegranate seeds and parsley. Drizzle with the dressing just before serving.
Nutrition
Nutrition Facts
Green Bean–Pomegranate Salad with Honey Dressing
Amount per Serving
Calories
91
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
152
mg
7
%
Potassium
221
mg
6
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
2
g
4
%
Vitamin A
775
IU
16
%
Vitamin C
14
mg
17
%
Calcium
39
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Kitchen Notes
The beans and dressing can be prepared in advance. Toss the salad shortly before serving
so that the beans keep their colour and snap. Serve it as a crisp counterpoint to glazed
salmon or a rich meat main. Keep the pomegranate as the festive accent, and use the
freshest green beans available.
The beans and dressing can be prepared in advance. Toss the salad shortly before serving
so that the beans keep their colour and snap. Serve it as a crisp counterpoint to glazed
salmon or a rich meat main. Keep the pomegranate as the festive accent, and use the
freshest green beans available.