Recipe information
Yield
Makes 2 Servings
Ingredients
1
/2 cup frozen apple juice concentrate, thawed
2
tablespoons apple cider vinegar
2
tablespoons vegetable oil
2
teaspoons Dijon mustard
1
teaspoon mustard seeds
6
ounces green beans, trimmed, cut in half on deep diagonal
4
cups (packed) baby greens (about half of 4.5-ounce package)
1
/2 cup finely cohpped red onion
2
large radishes, trimmed, halved, thinly sliced
1
tablespoon finely chopped bread-and-butter pickles
Need to make a substitution?
Preparation
Step 1
Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar oil, mustard and mustard seeds. Season vinaigrette with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. rewarm before using.
Step 2
Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens, onion, radishes and pickles. Toss with enough vinaigrette to coat.