Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Green Bean Hazelnut Salad

Submitted by: Mary on 11/05/2003
2106 views
2.76 avg rating
166 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

1/3 C Olive oil
1/4 C Cider vinegar
2 t Splenda granular
1/4 t Salt
1/4 t Dried basil leaves

1 t Dijon mustard
16 ozs Frozen cut green beans, cooked, drained
2 C Cherry tomatoes, halved
1 C Hazelnuts, toasted*

Directions

In large bowl combine oil, vinegar, splenda, salt, basil, and mustard. Blend well.



Add green beans and toss to coat well.



Cover and refrigerate overnight.



Just before serving, stir in tomatoes and hazelnuts.

Additional Information

*To toast hazelnuts, spread on cookie sheet, bake at 350F degrees for 5 to 10 minutes or until light golden brown, cool. To remove skins, gently rub hazelnuts between clean cloth towels.

Servings

8 (3/4 cup)

Calories

3

Time to prepare

15 minutes

Difficulty

Easy
 

Comments

 
 
Search