Green beans can be trimmed by simply breaking off the stem end. Blanching them keeps their beautiful bright green colour – perfect for a summer salad. When available, yellow wax beans make a nice contrasting addition to the green beans.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2011
Ingredients
Method
Sprinkle lamb with half of the salt and the pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 6 minutes, or medium, about 8 minutes. Remove to plate; keep warm.Meanwhile, in saucepan of boiling salted water, cook green beans until tender-crisp, about 5 minutes. Drain and chill in cold water; drain and pat dry. Cut in half; set aside.
In large bowl, whisk together vinegar, chives, mustard and remaining salt; slowly drizzle in oil, whisking until emulsified. Add lettuce, onion and green beans; toss to coat.
Serve with lamb chops.
Nutritional facts Per serving: about
- Sodium 486 mg
- Protein 22 g
- Calories 280.0
- Total fat 20 g
- Potassium 415 mg
- Cholesterol 46 mg
- Saturated fat 5 g
- Total carbohydrate 5 g
%RDI
- Iron 16.0
- Folate 26.0
- Calcium 5.0
- Vitamin A 17.0
- Vitamin C 12.0
