| Cook with the right tools. For this healthy and tasty salad, use the All Clad 1/12 Stainless Steel Sauce Pan and strain your beans in the All Clad 3 Quart Colander.
Most health-conscious Americans are seeking lower-fat alternatives to make sauces and soups healthier while maintaining flavor, texture, and appearance. Vinaigrette, a classic cold sauce, can be modified by replacing two parts of the oil with a starch-thickened stock or juice, resulting in a lower fat sauce that actually coats food better than classic vinaigrette. If the stock or juice is full-flavored, the modified version can be even more flavorful than the original.
Directions
Trim beans, cut into one and one-half-inch lengths, and cook in boiling water until barely tender. Drain and cool.
Trim peels from tangerines. Working over a bowl to catch juices, cut segments away from membranes. Squeeze juice from leftover membranes and reserve for vinaigrette.
Combine beans, tangerine segments, onion, and sunflower seeds in a large bowl. Season with salt and pepper.
To make vinaigrette, combine cornstarch with one teaspoon water to form a slurry. Bring vegetable stock to a boil. Add slurry and stir until stock thickens. Cool to room temperature.
Combine remaining vinaigrette ingredients and whisk into thicken stock.
Toss bean mixture with vinaigrette.
Nutrition information per serving:
120 calories, 3 grams protein, 11 grams carbohydrate, 9 grams fat, 0 milligrams cholesterol, 250 milligrams sodium. |
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