Green Bean Salad W/orange Bergamot Vinai

Categories: Salad

Serves: 6 Servings

Ingredients:

1 1/2 lb Green beans; fresh
1/4 c Orange bergamot mint;
-freshly chopped; plus 4
-sprigs for garnish
1/4 c Lemon juice
2 Cloves (small) garlic
1 ts Sea salt
1 ts Cayenne chile pepper;
-seeded & freshly chopped
--or-
1/2 ts Dried red chile flakes
2/3 c Olive oil
1/4 c Parsley; freshly chopped

Instructions:
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---------- Recipe via Meal-Master (tm) v8.05

Title: Green Bean Salad with Gruyere and Walnuts
Categories: Salads
Yield: 6 Servings

1 1/2 lb Green beans
1/4 c Oil-and-vinegar dressing,
Either bottled or home-made
1/4 ts Ground cumin
1 tb Dijon mustard
1/2 c Coarsely chopped walnuts
1/4 lb Gruyere cheese, finely diced
1/8 ts Salt
Freshly ground black pepper
To taste

1. Bring a pan of water to the boil. Snap the ends from the beans. Cut in
halves or thirds if very long. Add to the boiling water and time 5 to 7
minutes, or until the beans are tender. Drain in a colander and rinse with
cold water until cool. Wrap in paper towels and a plastic bag;
refrigerate. (This can be done 24 hours in advance.)

2. Whisk together the dressing, cumin and mustard. Refrigerate if not using
right away. About 1 hour before serving the salad, combine the dressing
with the beans, walnuts, Gruyere, salt and pepper. Mix gently. Let marinate
at room temperature 1 hour before serving.

Data per serving: Calories......231 Carbohydrates......11g Monounsaturated
fat....5g Protein........9g Sodium...........180mg Polyunsaturated
fat....7g Fat...........18g Saturated fat.......5g
Cholesterol..........21mg

Adapted from "The Instant Gourmet" by Melissa Clark.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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