Green Beans, Peas, and Turnips in Warm Vinaigrette |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup olive oil | 2 tablespoons red wine vinegar | 1/2 teaspoon salt |
| 1 pound slender green beans, trimmed, cut in half on diagonal | 1 pound 2 to 2-1/2 inch white turnips, each cut into 16 wedges | 1 cup shelled fresh peas or frozen peas, thawed |
| 2 tablespoons chopped fresh dill | 2 tablespoons chopped fresh Italian parsley | 2 tablespoons chopped fresh mint |
| 1 | Whisk oil, vinegar, and salt in medium bowl to blend. |
| 2 | Cook green beans and turnips in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer vegetables to bowl of ice water. Drain well. |
| 3 | Heat vinaigrette in heavy large skillet over medium heat until warm. Add beans, turnips, and peas; toss until heated through and coated with vinaigrette, about 5 minutes. Add all herbs and toss to coat. Season to taste with additional salt and pepper. Transfer to bowl and serve. |