Oh, please! Do you really want to slosh canned condensed mushroom soup and soggy fried onions over your fresh green beans this Thanksgiving? Keep the flavors, I mean the genuine farm-fresh flavors, of green beans, mushrooms and shallots alive on your healthy holiday table. Dress your tender-crisp vegetables with a light cream dressing and lay them on a bed of delicate baby lettuces. Be thankful that your simply prepared fresh green beans salad provides vitamin C, beta-carotene (hidden in green chlorophyll), folate (essential for blood formation and DNA synthesis), iron, potassium and both soluble and insoluble fibers…all for very, very few healthy calories.
Ingredients
8 ounces, about 3 cups, Fresh green beans (or slender haricots verts), washed
1 Fresh shallot, thinly sliced
5 ounces, about 2 cups, Fresh mushrooms, sliced
1 teaspoon Canola oil
Cooking spray
4 cups Tender baby lettuces
Dressing:
2 tablespoons Reduced calorie champagne vinaigrette
¼ cup Fat-free half & half creamer
Freshly ground black pepper to taste
Preparation
Combine dressing ingredients and set aside. Steam whole or cut green beans in boiling water for 2 minutes or covered in the microwave for 1 minute. Drain. Pour 1 teaspoon oil in a sauté pan. Spray with non-tick coating to help the oil spread evenly. Saute mushrooms on high for 30 seconds. Drain and add to beans. Add shallot to the pan and sauté on high until golden and set aside. Toss the beans and mushrooms with dressing and scatter over a platter of baby lettuce leaves. Garnish with golden shallots and serve.
Number of Cups: 6
Calories per cup: 60
Vegetable Servings: 6
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Source: The Healthy Table
Tags: clinic, side dish, Thanksgiving
