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Green Bean and Red Onion Salad With Warm Cider Vinaigrette
Makes 2 servings
1/2 cup frozen apple juice concentrate, thawed
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
2 teaspoons Dijon mustard
1 teaspoon mustard seeds
6 ounces green beans, trimmed, cut in half on deep diagonal
4 cups (packed) baby greens (about 2 1/4 ounces)
1/2 cup finely chopped red onion
2 large radishes, trimmed, halved, thinly sliced
1 tablespoon finely chopped bread-and-butter pickles
Boil apple concentrate in small saucepan over medium heat until
reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in
vinegar, oil, mustard, and mustard seeds. Season vinaigrette with
salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm
before using.)
Cook beans in medium pot of boiling salted water until crisp-tender,
about 4 minutes; drain well. Transfer beans to large bowl; cool
slightly. Add greens, onion, radishes, and pickles. Toss with
enough vinaigrette to coat.
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Greenbean Onion