Best 7 Green Bean Salad With Apricot Vinaigrette Recipes
Green bean salad with apricot vinaigrette is a refreshing and flavorful salad that is perfect for a summer meal. The combination of crisp green beans, sweet apricots, and tangy vinaigrette dressing creates a salad that is both satisfying and refreshing. This salad is also easy to make and can be prepared in just a few minutes, making it a great option for busy weeknights. With its vibrant colors and delicious flavors, green bean salad with apricot vinaigrette is sure to be a hit at your next party or gathering.
Check out the recipes below so you can choose the best recipe for yourself!
MIXED GREENS WITH APRICOT VINAIGRETTE AND ALMONDS
"I used apricot preserves to sweeten a basic vinaigrette," says Bobby.
Provided by Bobby Flay
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Whisk together the vinegar and jam in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
- Put the greens in a large bowl, toss with the vinaigrette and top with the almonds.
GREEN BEAN SALAD WITH APRICOT VINAIGRETTE
Categories Salad Side Low Fat High Fiber Apricot Papaya Pistachio Green Bean Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool.
- Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool in large bowl of ice water. Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.)
- Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.
- Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata.
GREEN BEAN SALAD
This is a great marinated salad for a hot summer day.
Provided by Patsy
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 4h15m
Yield 8
Number Of Ingredients 12
Steps:
- Combine vegetables in a large bowl.
- In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 44.8 g, Fat 14.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 713.5 mg, Sugar 30.7 g
GREEN BEAN CASSEROLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
- Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
- Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.
GREEN BEAN SALAD IN TANGY VINAIGRETTE
Just made up this recipe today to use up some ambelofasoula (I've never seen this bean in Canada and don't know if it has an English name). All kinds of green beans would be good in this refreshing salad, I expect. Steaming time is approximate as everyone likes their beans softer/crispier. 8 minutes is what worked for us.
Provided by evelynathens
Categories Vegetable
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Steam the green beans until crisp-tender.
- Drain in a large colander and run under cold water.
- Leave to drain thoroughly, about 10 minutes.
- Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified.
- Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans).
- Pour dressing onto green beans in a pretty bowl and toss to coat.
- Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing.
- Re-toss just before serving.
- Sprinkle toasted walnuts over and serve.
Nutrition Facts : Calories 358.3, Fat 32.2, SaturatedFat 4.3, Sodium 28.9, Carbohydrate 16.7, Fiber 5.1, Sugar 8.9, Protein 4.4
GREEN BEAN SALAD WITH APRICOT VINAIGRETTE
From Bon Appetit, this is a nice salad for company because most of it can be prepared the day before.
Provided by lazyme
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil nectar in medium saucepan until reduced to scant cup, about 5 minutes.
- Mix in vinegar and apricots.
- Let stand until apricots soften, about 15 minutes.
- Puree mixture in blender.
- Season to taste with salt and pepper.
- Cool.
- Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
- Drain.
- Cool in large bowl of ice water.
- Drain again.
- Pat beans dry with paper towels.
- (Can be prepared 1 day ahead; wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.).
- Place beans in large bowl.
- Add 6 tablespoons vinaigrette and toss to coat.
- Season with salt and pepper.
- In another large bowl, toss mixed greens with enough remaining vinaigrette to coat.
- Season to taste with salt and pepper.
- Mound mixed greens in center of 6 plates.
- Surround with papaya slices.
- Arrange beans atop mixed greens.
- Sprinkle with pistachios and ricotta salata.
Nutrition Facts : Calories 136.7, Fat 3.5, SaturatedFat 1.4, Cholesterol 6.7, Sodium 93.4, Carbohydrate 25.1, Fiber 5.3, Sugar 16.1, Protein 4.3
GREEN BEAN SALAD WITH HOT MUSTARD DRESSING
Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
- Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
- Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.
Tips:
- Choose fresh, crisp green beans. Look for beans that are bright green and snap when you bend them.
- Blanch the green beans to preserve their color and crunch. Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes. Immediately transfer the beans to a bowl of ice water to stop the cooking process.
- Make the apricot vinaigrette ahead of time. This will allow the flavors to meld and develop.
- Use a variety of nuts and seeds in the salad. This will add texture and flavor.
- Serve the salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.
Conclusion:
This green bean salad with apricot vinaigrette is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its bright flavors and crunchy texture, this salad is sure to be a hit at your next gathering.
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