Best 5 Suzanne Somers Green Beans And Vinaigrette Recipes
Indulge in a culinary journey with Suzanne Somers' Green Beans and Vinaigrette, a symphony of flavors that will tantalize your taste buds. This dish combines the crispness of fresh green beans with a tangy vinaigrette dressing, creating a delightful balance of textures and flavors. Suzanne Somers' recipe collection also features enticing dishes like her flavorful Grilled Lemon Chicken, hearty Slow Cooker Turkey Chili, and delectable Butternut Squash Soup. Embark on a culinary adventure with these carefully curated recipes, each promising a unique and satisfying dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
GREEN BEANS WITH MUSTARD VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
- Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
- Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.
SUZANNE SOMERS' GREEN BEANS AND VINAIGRETTE
Green Beans with a garlic vinaigrette. Can serve this hot or cold and the vinaigrette can be used over other vegetables or as a salad dressing. I find that if you make the vinaigrette in advance, it allows the flavors to blend and infuse the oil. I have added Parmesan cheese, Emeril's Essence spice mix and even some splenda and honey. My kids loved it. You could use the dressing as a base and just add ingredients to taste (Dijon and Worcestershire work well too).
Provided by Oolala
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam the beans until tender and still slightly crunchy; don't overcook.
- Set the beans aside while you make the vinaigrette.
- Mix the garlic, lemon juice, salt and pepper in a bowl.
- In a slow stream, whisk in the olive oil until combined.
- Toss beans with vinaigrette and serve.
GARLIC VINAIGRETTE
This vinaigrette makes a great salad dressing or dressing for green beans. It is based on a recipe from Suzanne Somers' cookbook. I absolutley love it and make it often. It should be made fresh each time you want to add it to a salad or green beans. Garlic is also very good for you!
Provided by Helping Hands
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix lemon juice and garlic in small bowl.
- Pour in olive oil, whisking as you pour it in.
- Salt and pepper to taste.
- Pour over salad or green beans and toss well.
Nutrition Facts : Calories 125.5, Fat 13.5, SaturatedFat 1.9, Sodium 0.8, Carbohydrate 1.7, Fiber 0.1, Sugar 0.3, Protein 0.2
GREEN BEANS WITH VINAIGRETTE
These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
- Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
- In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.
GREEN BEANS WITH GARLIC VINAIGRETTE
Based on a recipe from Suzanne Somers' book, Eat Great, Lose Weight. She says "This dish is delicious hot or cold, and the vinaigrette is also good on salads or other vegetables."
Provided by mersaydees
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- GARLIC VINAIGRETTE:.
- In small bowl, combine garlic, lemon juice, salt, and pepper. Slowly whisk in the olive oil until well combined.
- BEANS:.
- Steam beans until tender and still slightly crunchy; do not overcook.
- Toss with vinaigrette and serve.
Tips:
- Choose fresh, young green beans: Look for beans that are bright green and have no blemishes. Avoid beans that are limp or have yellow or brown spots.
- Trim the green beans: Remove the tough ends of the green beans. You can do this by snapping them off or using a knife.
- Blanch the green beans: To blanch the green beans, bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, or until they are bright green and tender-crisp. Immediately remove the green beans from the boiling water and plunge them into a bowl of ice water to stop the cooking process.
- Make the vinaigrette: In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper. Taste the vinaigrette and adjust the seasonings as needed.
- Toss the green beans with the vinaigrette: In a large bowl, combine the blanched green beans, vinaigrette, and almonds. Toss to coat the green beans evenly.
- Serve the green beans: Serve the green beans immediately, or chill them for later. The green beans can be served as a side dish or as a main course.
Conclusion:
Suzanne Somers' Green Beans and Vinaigrette is a delicious and healthy side dish that is perfect for any occasion. The green beans are blanched to perfection and then tossed with a flavorful vinaigrette. The almonds add a nice crunch and texture to the dish. This recipe is a great way to get your daily dose of vegetables and is sure to please everyone at the table.
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