Name: Green Bean Salad with Apricot Vinaigrette
Yield: Serves 6
Ingredients: 1 11 1/2-ounce can apricot-pineapple nectar; 1/4 cup rice vinegar; 1/4 cup chopped dried apricots (about 1 ounce); 1 1/4 pounds slender green beans, trimmed; 1 5-ounce package mixed baby greens; 1 papaya, peeled, seeded, thinly sliced lengthwise; 3 tablespoons chopped unsalted dry roasted pistachios; 1 1/2 ounces ricotta salata* or feta cheese, crumbled; *Available at cheese shops, some Italian markets and some specialty foods stores.

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Green Bean Salad with Apricot VinaigretteMark Thomas

There is no oil in this most original salad.

Recipe information

Yield
Serves 6

Ingredients

1 11 1/2-ounce can apricot-pineapple nectar

1/4 cup rice vinegar

1/4 cup chopped dried apricots (about 1 ounce)

1 1/4 pounds slender green beans, trimmed

1 5-ounce package mixed baby greens

1 papaya, peeled, seeded, thinly sliced lengthwise

3 tablespoons chopped unsalted dry roasted pistachios

1 1/2 ounces ricotta salata* or feta cheese, crumbled

*Available at cheese shops, some Italian markets and some specialty foods stores.

Preparation

Step 1
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.
Step 2
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.)
Step 3
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.
Step 4
Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata.

Nutrition Per Serving

Per serving: calories

132; total fat

4 g; saturated fat

1 g; cholesterol

6 mg.

#### Nutritional analysis provided by Bon Appétit

TagsSalad Green Bean Bean and Legume Vegetable Dried Apricot Dried Fruit Fruit Leafy Greens Papaya Pistachio Nut Ricotta Salata Ricotta Cheese Dairy Feta Side Dinner Keto Gluten Free Vegetarian Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Per Serving

Recipe notes