Green Salad with White and Green Beans
and warm honey mustard vinaigrette
Canned beans make dinner so convenient. This warm honey mustard vinaigrette perfectly coats all these healthy ingredients for a hearty entree salad.
Smarts: Tonight's dinner will be such a breeze that you'll have plenty of time to get started on tomorrow's slow cooker meal afterwards.
- Green lettuce - 1 head , chopped
- Mushrooms, any button - 1/2 lb , sliced
- Green beans - 3/4 lb , trimmed and sliced into 1" / 2.5 cm pieces
- Tomatoes - 2 , chopped
- Leftover roasted potatoes (from Monday) - ~1 lb
- White beans (14 oz / 397 g) - 1 can , drained and rinsed
- Walnuts, crushed or halves - 2 oz
- Shallots - 1 1/2 Tbsp , chopped
- Dijon mustard - 1 Tbsp
- Honey - 1 Tbsp
- Vinegar, red wine - 1 1/2 Tbsp
- Cooking oil - 4 Tbsp
Shallots / Green lettuce / Mushrooms / Green beans / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
Green beans - Place green beans into a microwave-safe container. Sprinkle with some salt, cover with a damp paper towel, and microwave for 1 1/2 to 2 1/2 minutes, depending on thickness of beans. (Can be done up to 3 days ahead)
Leftover potatoes - If you want to enjoy them warm in your salad, warm them up in the microwave for 45 to 60 seconds.
White beans - Drain and rinse.
Make vinaigrette by mixing together shallots, Dijon, honey, and red wine vinegar (double if making Thursday’s salad too - the vinaigrettes are pretty similar). Warm up just slightly in the microwave for 20 to 30 seconds. Whisk in oil and then season to taste with salt and pepper.
Toss vinaigrette with green lettuce, mushrooms, green beans, white beans, leftover potatoes, and walnuts.
Since tonight’s dinner was so easy, go ahead and get a head start on tomorrow’s slow cooker meal!