Tuesday, June 22, 2010

Chinese Long Bean Salad W/tangerines & Shery-mustard Vinaigrette

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.



Ingredients:
Serves 8
Three and one-quarter cups (approximately eight ounces) Chinese long beans
Four tangerines
One and one-half cups (approximately three ounces) Vidalia onion, thinly sliced
One-half cup plus two tablespoons (approximately three ounces) sunflower seeds, toasted
One-half teaspoon salt
One-quarter teaspoon ground black pepper
Sherry-Mustard Vinaigrette
One teaspoon cornstarch
One-half cup vegetable stock
Three tablespoons olive oil
Two tablespoons sherry vinegar
Two tablespoons tangerine juice
One tablespoon Dijon mustard
One tablespoon light brown sugar
Two teaspoons minced shallots
One teaspoon minced garlic
One-half teaspoon salt
One-quarter teaspoon ground black pepper

Source: articlesnatch


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