VA’s Healthy Teaching Kitchen (HTK) program empowers Veterans to take charge of their health through cooking. This innovative program offers hands-on classes and expert guidance to help Veterans prepare nutritious, affordable meals tailored to their health needs. By focusing on practical skills and wellness education, HTK inspires lifelong healthy eating habits, supporting #Veterans in achieving their health goals and improving overall quality of life. Whether you’re a kitchen novice or a seasoned cook, HTK makes healthy cooking simple, accessible, and enjoyable.
Brighten your table with the Festive Green Bean Salad! This vibrant dish features crisp green beans tossed with tangy cranberries, crunchy almonds, and a sprinkle of parmesan. A zesty Dijon vinaigrette ties it all together, making it the perfect balance of freshness and flavor. Whether it’s a holiday feast or a simple weeknight dinner, this salad adds a splash of color and a burst of taste to any meal. Easy to prepare and endlessly satisfying, it’s sure to become a favorite!
Festive Green Bean Salad
Prep: 5 minutes | Cook: 10 minutes | Total: 15 minutes Yield: 6 servings | Serving Size: 1 cup
Ingredients
Water
Ice cubes
2 pounds fresh green beans, trimmed
2 tablespoons minced fresh chives
¼ cup sliced almonds
⅓ cup dried cranberries or dried cherries, chopped if large
¼ cup shaved or finely grated parmesan
Dressing
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 cloves garlic, minced (about 1 teaspoon)
¼ teaspoon salt
¼ teaspoon ground black pepper
Directions
1. Place a steamer basket inside a large saucepan or stockpot.
2. Add water until it reaches just below the bottom of the steamer basket. Set over high heat and bring to a simmer.
3. While the water in the pot is heating, fill a large mixing bowl halfway with ice and water. Set near the stovetop.
4. Add the green beans to the steamer basket inside the pot.
5. Cover the pot with a lid and cook until the green beans are tender but still crisp, about 4-6 minutes.
6. Use an oven mitt or hot pad to carefully remove the steamer basket from the pot. Transfer the green beans to the bowl of ice water, then remove and place on paper towels to dry. Pat dry to speed up the process if needed.
7. Drain and wipe the bowl dry with paper towels. Add the dressing ingredients and whisk to combine.
8. Add the green beans, chives, almonds, cranberries or cherries, and parmesan. Toss to combine with the dressing.
9. Serve, warming or chilling before serving desired.
Recipe Notes • If preparing ahead, keep the dressing and sliced almonds separate. Toss with the salad just before serving.
Nutrition Facts Per Serving: Calories: 165 | Total Fat: 11 g | Saturated Fat: 2.5 g Sodium: 210 mg | Total Carbohydrate: 13 g | Dietary Fiber: 6 g | Protein: 6 g
For more recipes, please visit www.nutrition.va.gov
Author: U.S. Dept. of Veterans Affairs
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News post in December 19, 2024, 3:05 am.
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