Recipe
Salad
Lemon Green Bean and Celery Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ lbs. green beans, trimmed | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| ¼ c. thinly sliced shallots | ||
| 2 c. diagonally sliced celery | ||
| 3 tbsp. Hy-Vee lemon juice | ||
| ⅓ c. chopped fresh parsley | ||
| 2 tbsp. grated lemon peel | ||
| Salt and pepper, to taste |
Directions
- Cook green beans in lightly salted boiling water 5 to 7 minutes or until crisp-tender. Drain beans and plunge into a bowl of ice water. Drain thoroughly; pat dry with paper towels.
- Heat oil in a large skillet over medium heat. Add shallots and celery; cook and stir 3 to 4 minutes.
- Add green beans, lemon juice, parsley and lemon peel; toss to combine. Cook and stir 1 to 2 minutes or until beans are warm. Season with salt and pepper to taste.
Nutrition facts
Servings
65 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 35mg
- Total Carbohydrates: 10g
- Protein: 2g
Recipe Source:
Try-Foods International.